Gado Gado
Gado Gado is a classic of Indonesian cuisine. It’s a sort of Niçoise salad, but instead of a vinaigrette, you have a delicious peanut butter sauce that will make it addictive.
Most of the vegetables in this salad are cooked. Hence, Gado Gado is a pleasant side even for a cold day. Be warned: it is very filling and can easily substitute a meal.
Ingredients
- 2 cups soybean sprouts
- Pinch of rock salt
- ½ cucumber
- 1 teaspoon dried onion
- ¼ Wombok (Chinese cabbage)
- 2 carrots
- 1 large tomato
- 2 medium-sized red-skinned potatoes
- 1 cup green beans
- Juice of ½ lemon
- 2 green onions
- ½ peanut butter
- ½ tablespoon Tabasco
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
Preparation
Peel the carrots and potatoes. Dice them and set aside. Rinse and halve the green beans. Add water to a pasta pot, toss a pinch of rock salt in it and bring to the boil. When the water boils, add the potatoes, green beans, and carrots. Cook for 5-6 minutes, then add the soybean sprouts. Cook for another 2-3 minutes, or until the potatoes and carrots are fork-tender.
Rinse and thinly slice the wombok, tomato and green onions. Add them to a large mixing bowl. Dice the cucumber into sticks and them to the mixing bowl. Drain the vegetables in the pasta pot and set aside to cool down for 5-10 minutes. Add everything to the mixing bowl and mix.
In a sauce pot, add the olive oil, dried onion, peanut butter, soy sauce, maple syrup, and lemon juice. Heat to low and stir well until all ingredients are incorporated. Add the sauce to the mixing bowl and stir until the sauce coats evenly the salad.
Transfer to the serving bowls and enjoy at room temperature or cold.
Enjoy!
