Recipe

Gado gado salad

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

Mar 31, 2010 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Gado gado salad
  • 4 carrots (480g), cut into batons
  • 1 potato (200g), chopped coarsely
  • 200 gram (6½ ounces) cauliflower, cut into florets
  • 100 gram (3 ounces) snow peas, trimmed, halved
  • 1 lebanese cucumber (130g), cut into batons
  • 1 1/2 cup (100g) coarsely chopped iceberg lettuce
  • 1 1/2 cup (120g) bean sprouts
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 1/2 cup (70g) roasted unsalted peanuts
  • 2 clove garlic, quartered
  • 4 green onions (scallions), chopped coarsely
  • 1/2 teaspoon light brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chilli powder
  • 1 tablespoon lemon juice
  • 3/4 cup (180ml) water
  • 2/3 cup (160ml) light coconut milk

Method

Gado gado salad
  • 1
    Boil, steam or microwave carrot, potato, cauliflower and peas, separately, until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, make peanut sauce. Using mortar and pestle, grind nuts until crushed finely; transfer to small bowl. Using mortar and pestle, crush garlic and green onion into a coarse paste. Cook garlic mixture in medium lightly oiled frying pan, stirring, 2 minutes. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Add nuts; simmer, uncovered, 5 minutes.
  • 3
    Place carrot, potato, cauliflower and peas in large bowl with cucumber, lettuce, sprouts and coriander; toss gently to combine. Serve salad drizzled with peanut sauce.

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