Gado gado (mixed vegetable salad with indonesian peanut sauce)
Indulge in the vibrant flavors of Gado Gado, a tantalizing Indonesian salad featuring a medley of fresh vegetables drizzled with a rich and savory peanut sauce. Taste the perfect blend of textures and spices in every bite.
Ingredients:
- 8 oz (225 g) yellow potatoes
- 3 cups (300 g) shredded green cabbage
- 3 cups (90 g) baby spinach
- 2 cups (200 g) bean sprouts
- 5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
- 1 small seedless cucumber cut into half-moons
- 2 large hard-boiled eggs, sliced into wedges
- 8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
- 1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
- Vegetable chips or straws, for garnish
- Fried shallots, for garnish
Instructions:
- Boil the potatoes in salted water for about 20 to 25 minutes until they can be easily pierced with a fork. Remove the skins and dice them into 2-inch (5-cm) pieces.
- Fill a container with ice water. Quickly blanch the cabbage for 1 to 2 minutes until it becomes slightly see-through and wilted, then move it to the ice bath. Once cool, pat dry with paper towels. Do the same with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute), and green beans (3 to 4 minutes).
- Present the vegetables, eggs, and tofu or tempeh on a large serving dish. Accompany with a dish of Indonesian Peanut Sauce, and have the vegetable chips and fried shallots on separate small plates. Each individual can select various ingredients to add to their own plate. Drizzle 2 to 3 tablespoons of peanut sauce over the veggies, top with vegetable chips and fried shallots. Mix well and savor the flavors!
Summary:
- Calories: 1547 kcal
- Fat: 71 g
- Protein: 74 g
- Carbs: 171 g
- Potassium: 4256 mg
- Magnesium: 511 mg