Gado Gado - Classic Indonesian Salad
This classic Indonesian salad recipe with spicy peanut sauce is a great staple to feed your vegetarian and vegan friends and yourself. Never forget yourself.
Prep Time15 mins
Cook Time15 mins
For the sauce
- 2 shallots finely chopped
- 3 red chilies de-seeded and finely chopped
- 3 cloves garlic finely chopped
- 2 tsp trassi fermented prawn paste, miso paste will make it vegan
- 1/2 tsp galengal powder or 1/2 inch fresh, peeled and grated
- 1 1/2 tsp tamarind pulp
- 2 tbsp palm sugar
- 1 tsp salt
- 7 tbsp peanut butter whatever you have in the house
- 3 key lime leaves smashed and bruised
- 1/4 solid creamed coconut
- 1 tbsp ketjap manis Indonesian sweet soy sauce
For regular gado gado
- lettuce of choice I like little gems
- 1 boiled egg per person, omit if you're vegan
- tofu puffs as many as you like
- 1 c bean sprouts cleaned or not, definitely not cooked
- 2 c new potatoes boiled for about 15 minutes
- 1/2 cucumber thinly sliced
For the coleslaw
- 1 c red cabbage grated
- 1 c white cabbage grated
- 1/2 c carrots grated
- 3 spring onions sliced into rings
In a small saucepan, bring the shallots, pepper, clove of garlic, trassi, galengal, tamarind, palm sugar, key lime leaves and salt to the boil with about a cup and a half of water.
Stir in the peanut butter.
Let it come to a boil again, add the creamed coconut and stir until dissolved.
Finish with the ketjap manis to give the sauce a slight gloss.
When the sauce has cooled completely,either mix it into the cabbage, carrot and spring onion to make a coleslaw for Indonesian chicken and waffles or add a nice big dollop of it to a pretty plate of mixed veggies, tofu puffs, new potatoes and boiled eggs.