Gado Gado is an Indonesian cold salad of blanched, steamed or fresh vegetables of your choice, plus hard-boiled eggs & tofu served with a peanut satay sauce. There is no strict rule about what vegetables you choose to add to Gado Gado, so have fun creating your own platter of veggies. You can throw in some prawn crackers for that extra crunch.
The following peanut satay sauce is an easy version of the “authentic” satay sauce for Gluten-Free Chicken Satays. In comparison, it is lightening quick to make and very tame in spiciness, so that children will also enjoy this sauce with almost any vegetables. A good way to get your kids to eat their greens!
- 6 tablespoons crunchy peanut butter
- 125ml full or light coconut milk
- Juice from ½ a lime
- 1 teaspoon coconut sugar
- 2 teaspoons Tamari gluten-free soy sauce
- 2 teaspoons sweet chilli sauce
- 1 teaspoon fresh red chilli, finely chopped (optional)
- White pepper & sea salt, to taste
2. Add the juice, sugar, soy sauce, chilli sauce and optional fresh chilli.
3. Gently cook over a medium-low heat for 15 minutes or until thickens into a “dipping sauce” consistency.
4. If the mixture is too thick, add more coconut milk.
- Blanched long green beans, ends removed
- Red peppers, sliced
- Cucumber, cubed
- Potatoes, pre-cooked and cut in wedges
- 2-3 boiled eggs, halved
- Rice cakes, cubed (optional)
- Smoked tofu, cubed
- Prawn crackers (optional)
2. Prepare the rice cakes following this link Rice Cakes.
3. Cut the tofu into cubes.
4. Cook the green beans in simmering water for 8 minutes.
8. Arrange vegetables, tofu & potatoes on a large platter around the bowl of peanut satay sauce.