Ingredients
- 2 cups of cabbage, shredded
- beans (for 2 cups cut into 5cm lengths)
- 2 cups mung bean sprouts
- 1 packet hard tofu
- 1 small cucumber
- Carrots, skin removed, thinly sliced (I use a potato peeler)
- Snowball turnips, thinly sliced
- Tomatoes, quartered
- Eggs, hard boiled, shelled and quartered
- 3 tbsp coconut oil for frying
- for the sauce
- Small knob of ginger, peeled
- 1 small garlic clove
- ½ cup peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime (or lemon) juice
- 1 teaspoon (packed) light brown sugar
- ¼ - ½ teaspoons red pepper flakes
Gado-gado
Method
- To make the sauce, drop ginger and garlic clove into a blender with the motor running and blend until finely chopped
- Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth
- The peanut sauce can be made 3 days ahead
- Transfer to a small bowl, cover, and chill
- Bring to room temperature before using
- For the vegetables, very lightly blanch the cabbage and bean sprouts for less than a minute in boiling water
- Cut cucumber into thin slices
- As mentioned, you can use any steamed vegetables, just be sure there are a lot of greens
- Cut tofu into cubes and fry lightly in coconut oil until golden
- To serve, mix all the vegetables together, place on a large dish, top with fried tofu, crushed peanuts and chopped egg
- You can either pour over the sauce before you serve or put into a side bowl so people can serve themselves
Comments
This is a rather free-form salad of lightly cooked or raw vegetables; the exact contents depend on what is available and how many you are feeding. What makes it gado-gado is the dressing, a creamy peanut sauce.
