Take a tasty journey to Indonesia with this simple Gado Gado with satay (peanut) sauce. Crunchy blanched and raw vegetables meet silky tofu and boiled eggs, while a creamy, savory satay sauce brings everything together. It’s a colorful, vegetable-packed dish that works as a main course, a side, or part of a larger spread.
This recipe is quick to prepare and family-friendly. The vegetables stay crisp and fresh, the tofu adds texture and protein, and the satay sauce is rich and satisfying — even picky eaters tend to go back for seconds. It’s a great option when you want something healthy, flavorful, and easy to plate.
Indonesian Salad with Satay Sauce
Gado gado literally means “mix-mix.” It combines raw and blanched vegetables — such as green beans, carrots, bean sprouts and cabbage — with tofu and boiled eggs. You can serve it warm or at room temperature. Potatoes or other vegetables are sometimes included as well.
Arrange the vegetables and proteins on a plate and serve with a generous bowl of satay sauce for dipping or pouring over the salad. The recipe is flexible: add or omit vegetables to suit your taste without losing the authentic, satisfying flavor.
Indonesian Food: Gado Gado
The peanut sauce is central to this dish. It creates a rich, creamy coating that makes every bite delicious. Serve gado gado as a stand-alone main, as part of a rice table, or with prawn crackers for extra crunch. The contrast of crisp vegetables, creamy sauce and crispy tofu is what makes it such a crowd-pleaser.
Once you try this version, it’s likely to become a regular in your recipe rotation — plates usually come back empty.
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Step-by-Step Directions
Ingredients
Gado Gado
- 5 oz. green beans, cleaned
- 3 oz. bean sprouts
- ½ carrot, in strips
- ½ Chinese cabbage, cut into strips
- 2 eggs
- ½ cucumber
- 3 tablespoons sunflower oil
- ½ pound tofu, cut into ½ x ½ inch cubes
For the Peanut Sauce:
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon shrimp paste
- ½ teaspoon galangal powder (ground Laos)
- 1 cup coconut milk
- ¾ cup peanuts (or cashew nuts)
- 2 tablespoons kecap manis
- 2 teaspoons palm sugar (Gula Djawa)
- 1 teaspoon sambal oelek (or sriracha)
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Instructions
Gado Gado
- Blanch the green beans for 5–7 minutes, the carrots for about 2 minutes, and the bean sprouts for a maximum of 1 minute. Blanch the Chinese cabbage for 1 minute. Drain and set aside.
- Boil the eggs for 10 minutes in boiling water. Peel and halve lengthwise.
- Cut the cucumber in half lengthwise, scoop out seeds with a spoon, and slice into rounds.
- Fry the tofu cubes in a shallow layer of sunflower oil until crispy. Drain on paper towels.
- Arrange the blanched vegetables, cucumber, tofu and eggs on a serving plate, leaving space for the satay sauce bowl.
Satay sauce
- Sauté the chopped onion for about 3 minutes until translucent. Add the crushed garlic and cook for 30 seconds more.
- Add the shrimp paste and galangal powder and fry for about 1 minute over medium heat. Pour in the coconut milk and warm gently.
- Grind the peanuts finely in a food processor (or use finely ground peanuts). Stir the ground nuts into the warm coconut mixture.
- Add sambal, palm sugar and kecap manis. Stir well, taste, and adjust with salt, extra sambal, or kecap manis to reach your preferred balance of spice and sweetness.
- Simmer the sauce to your desired thickness. If it becomes too thick, whisk in additional coconut milk. Serve the satay sauce warm alongside the plated vegetables, tofu, and eggs.
Notes
1. Peanuts: Peanuts are traditional for the satay sauce. If you prefer, use cashew nuts for a milder flavor.
2. Variations:
- Vegetables: Try cauliflower florets, broccoli or bell peppers.
- Proteins: Add grilled chicken or shrimp for a heartier plate.
3. Serving: Gado gado can be eaten warm or at room temperature. Serve the satay sauce warm for best flavor.
4. Storage:
- Preparation: Blanched vegetables can be prepared ahead and stored in an airtight container in the refrigerator. The satay sauce can also be made in advance.
- Refrigerator: Store leftovers in an airtight container for up to two days.
- Reheat: Serve vegetables at room temperature or gently reheat. Warm the satay sauce in a saucepan with a splash of coconut milk, stirring constantly; add coconut milk if it thickens too much.
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