Print

Easy Creamy Indonesian Gado Gado Peanut Sauce Salad

Indonesian Gado Gado Peanut Sauce Salad - featured image
Print Recipe

A quick and easy Indonesian salad featuring steamed vegetables, boiled eggs, tofu, and a creamy, tangy peanut sauce that balances flavor and texture perfectly.

Ingredients

Scale
  • 1 cup green beans, trimmed and blanched
  • 2 medium potatoes, boiled and cubed
  • 1 cup bean sprouts, rinsed and drained
  • 2 hard-boiled eggs, halved
  • 1 cucumber, sliced
  • 1 cup tofu, fried or baked until golden (optional)
  • 1 small carrot, julienned or thinly sliced
  • Handful of fresh cilantro or scallions, chopped
  • 1/2 cup creamy peanut butter (natural, unsweetened preferred)
  • 1/4 cup coconut milk (full fat or light)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon palm sugar or brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon sambal oelek or chili garlic sauce
  • Warm water, as needed to thin the sauce

Instructions

  1. Bring a large pot of salted water to a boil. Blanch green beans for 2-3 minutes until bright green and crisp-tender, then plunge into ice water to stop cooking.
  2. In the same pot, boil potatoes until just tender, about 10-12 minutes. Drain and let cool before cubing.
  3. Boil eggs for 9 minutes for firm yolks, then cool and peel.
  4. In a medium bowl, combine peanut butter, coconut milk, soy sauce, lime juice, palm sugar, minced garlic, and sambal oelek. Whisk vigorously until smooth.
  5. Add warm water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning as needed.
  6. If using tofu, press to remove excess moisture and cut into cubes. Fry in a non-stick pan with a little oil over medium heat until golden on all sides, about 10 minutes, or bake at 400°F (200°C) for 20 minutes, flipping halfway. Set aside to cool slightly.
  7. On a large platter or in a serving bowl, arrange green beans, potatoes, bean sprouts, cucumber, carrots, tofu, and halved eggs. Sprinkle chopped cilantro or scallions over the top.
  8. Drizzle the creamy peanut sauce generously over the salad. Toss gently or serve the sauce on the side for dipping. Serve immediately for freshest texture.

Notes

Use natural peanut butter without added sugar or salt for best flavor. Adjust sambal oelek for desired heat level. The peanut sauce can be made up to 3 days ahead and stored refrigerated. Keep sauce separate from salad when storing to prevent sogginess. Substitute tamari for soy sauce for gluten-free. For vegan, omit eggs or replace with extra tofu or tempeh. If coconut milk is unavailable, use regular milk or water but expect less creaminess.

Nutrition

Keywords: Gado Gado, Indonesian salad, peanut sauce, creamy peanut dressing, healthy salad, vegetarian, vegan option, quick salad, tofu salad

Find it online: https://rowanrecipes.com/easy-creamy-indonesian-gado-gado-peanut-sauce-salad-recipe-to-try-today/