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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]

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Ingredients You Need for Indonesian Gado Gado [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

How to Prepare Indonesian Gado Gado [Vegan]

  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!
$2.99
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    Nutritional Information

    Total Calories: 1288 | Total Carbs: 147 g | Total Fat: 59 g | Total Protein: 45 g | Total Sodium: 2330 g | Total Sugar: 94 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    About The Author

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    Anett Velsberg

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    Anett Velsberg is an experienced food photographer, videographer, recipe creator, and food stylist from Tallinn, Estonia. Her heart lies between travelling the world and creating healthy wholesome recipes that not only taste amazing but look delicious, too.

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