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Gado-gado salad

egg featured gado-gado indonesia picnic Recipes rice paper salad street food vegeterian veggetables

Pack this Indonesian street food in cups or jars for your next picnic. You’ll be surprise how good boiled and fresh veggies combine with peanut sauce dressing is.

Recipe & Photo: Lili Tu

10 mins
30 mins

Main ingredients:

  • 200g green bean, trimmed and tailed
  • ½ cauliflower
  • 1 carrot
  • 2 potatoes
  • 1 cucumber
  • 1 bunch of radish
  • 2 medium tomatoes
  • 2 cup of bean sprouts
  • 500g tofu
  • 4 eggs
  • 1 hand full of mix salad leaves
  • 1 bunch corianders
  • 1 cup of salted peanut


  • 1 cup peanut butter
  • 2 garlic cloves, minced
  • 2 chilies, minced
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 3 tablespoons tamarind
  • 80g palm sugar


  1. Boil the potatoes in salted water for around 15 minutes or until it tender. Peel and slice it into bite size pieces.
  2. Boil the eggs for 8 minutes, so the yolks well set. Peel then quarter.
  3. Cut the tofu into 2 cm pieces. Fry them in neutral oil, until they crispy. Set a side
  4. Cut the carrot into batons. Cut the cauliflower into bite size pieces. Trim and tail green beans.
  5. In a large pot, blanch beans, carrot and cauliflower separately. Set aside.
  6. Quarter the radish. Toss them in the juice of half a lime.
  7. Slice 1 cucumber. Cut tomatoes in wedge.
  8. Rinse the bean sprouts and mix salad. Set aside.
  9. To make the dressing, chop the palm sugar. Add all ingredients into a blender then blitz until smooth. Have a taste and adjust if you need more lemon or fish sauce.
  10. In a cup or jar, layer the mix salad leaves, then potato, carrot, cauliflower and green bean. Drizzle with 1 tablespoon of sauce. Continue with cucumber, radish, bean sprouts, tofu. Drizzle with another 1 tablespoon of sauce. Top with eggs, tomato, peanuts and corianders. Make 8-10 cups of salad.
  11. Put the lids on, bring chopsticks or forks and you have healthy gado-gado salad ready for picnic.


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