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Indonesian Gado Gado [Vegan]

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The name literally means "mix mix" in Indonesian – it’s just a whole big mixed salad with a nice peanut dressing (the peanut dressing is "da bomb." I’m not kidding). Also, it makes an equally tasty dinner when served with rice. Highly recommended!

Indonesian Gado Gado [Vegan]

This Recipe is :

Dairy Free Vegan


For the Gado-Gado:

  • 2 cups cabbage, roughly chopped
  • 1 cup alfalfa sprouts
  • 2 cups of snake bean, cut into 2-inch lengths/green beans
  • 4 ounces firm tofu, cut into planks
  • 1 wedge kaffir lime/regular lime
  • 1 hot chili
  • 1/2 cup water
  • Half a sweet potato, cubed
  • Red cabbage, shredded (optional)
  • Cucumber, thinly sliced with a vegetable peeler
  • Cherry tomatoes, halved (optional)
  • Coconut oil

For the Sauce:

  • 1 1/2 cups fried peanuts, shells on (roasted will do as well)
  • 2 cloves garlic
  • 1 lesser galangal (or galangal or small piece of ginger)
  • 2 candlenuts (or macadamia or Brazil nuts)
  • 4 tablespoons sweet soy sauce (Ketjap, found at any Asian market, or tamari for a gluten-free version)
  • 2 tablespoons palm sugar
  • 1 teaspoon salt


  1. To make the sauce, first slice the chili and remove the seeds. Blend the peanuts, candle nut, lesser galangal and chili until they form a thick smooth paste. Mix the paste with half a cup of water and simmer over low heat for five minutes. Mix in the sweet soy sauce, palm sugar, salt and squeeze in the lime. Taste and adjust seasoning.
  2. For the vegetables, begin by blanching the cabbage for less than a minute in boiling water. Then the snake bean – about three minutes. Steam the sweet potato cubes in a mesh sieve over a pot of boiling water until tender (lid on). Next, fry the tofu in coconut oil until crispy – this requires quite a lot of coconut oil.
  3. Prepare all other vegetables, arrange on a plate and serve with the peanut sauce. Enjoy!




Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.



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