Gado Gado (Indonesian Salad with Peanut Sauce) Recipe

Bright, bold, and bursting with layers of flavor and texture, Gado Gado Salad with Peanut Sauce is Indonesia’s vibrant answer to “salad for dinner”—and trust me, you’ll never look at veggies the same way again. Think tender blanched greens, crunchy cucumbers, crispy tempeh, and luscious eggs, all united by the creamy, punchy peanut sauce you’ll want to pour over everything.

Ingredients You’ll Need

While Gado Gado Salad with Peanut Sauce looks impressive, every ingredient plays a fresh and flavorful role. Most are easy to find, and each brings something special—color, crunch, or rich flavor—that turns a humble salad into a feast.

• Natural peanut butter: Choose the pure kind, with just peanuts and maybe a pinch of salt—the flavor really shines in the sauce.
• Red curry paste: Maesri is my favorite for its complexity and kick, but any good Thai red curry paste works for that aromatic base.
• Kecap Manis (Indonesian sweet soy sauce): Its caramel-like sweetness ties the sauce together; dark soy with a touch of honey is an easy substitute.
• Sambal oelek or chili paste: Add as much or as little spice as you crave, but don’t skip it—the subtle heat is key!
• Lime juice: Brings irresistible tropical tang to cut through the richness.
• Coconut milk: Go for the full-fat version for creaminess and depth in the sauce.
• Fresh spinach: Once blanched, it gives gorgeous color and a silky texture to the salad.
• Beansprouts: Crisp and juicy, they soak up the peanut sauce beautifully.
• Potatoes: Tender chunks add heartiness—use any kind, just cook until they’re fork-tender.
• Cucumber: Cool and crunchy contrast to the creamy, spicy sauce.
• Eggs: Hard-boiled and halved, they’re the finishing touch (and great protein too).
• Tempeh (or tofu): Pan-fried for crisp edges and a wonderfully nutty, savory bite—totally addictive with the peanut sauce!
• Prawn crackers: Optional but so fun, they bring an extra layer of crunch and make the meal feel festive.
• Chopped peanuts & red chili: For garnish—don’t skip that finishing sprinkle.

Variations

The magic of Gado Gado Salad with Peanut Sauce is how endlessly adaptable it is! It’s a true refrigerator clean-out champion and can easily fit any taste, season, or dietary preference—customization is not just encouraged, it’s tradition.

• Swap the veggies: Sub in blanched broccoli, carrots, green beans, asparagus, or cauliflower for whatever’s in season or handy.
• Change up the protein: Use crispy pan-fried tofu instead of tempeh, or even grilled chicken or shrimp if you’re not vegan.
• Make it vegan: Omit eggs and prawn crackers and double up on plant-based ingredients for a hearty vegan feast.
• Turn up the spice: Add extra sambal oelek or sliced chilies to the sauce and garnish for fiery flavor, or keep it mild for little ones.

How to Make Gado Gado Salad with Peanut Sauce

Step 1: Make the Irresistible Peanut Sauce

Combine natural peanut butter, red curry paste, kecap manis, sambal oelek, garlic, lime juice, coconut milk, water, and salt in a saucepan. Simmer over medium-low heat, stirring often, until the sauce becomes thick and silky—about 5 minutes. Tweak the flavors to suit your tastes—add more lime for tang, sugar for sweetness, or water to thin as you like. Keep it warm and get excited; this is where the magic begins!

Step 2: Prep and Blanch the Veggies

Bring a big saucepan of water to a boil. First, cook chopped potatoes until they’re tender but not falling apart. Use a slotted spoon to transfer them to a colander. Next, quickly blanch the beansprouts—just until wilted—then repeat with spinach (which will wilt in seconds). Draining and pressing out excess water keeps everything fresh and vibrant.

Step 3: Crisp the Tempeh (or Tofu)

Slice tempeh (or pressed, floured tofu) into batons and pan-fry in hot oil until each side is gloriously golden and crunchy—around 2 minutes per side for tempeh, a bit less for tofu. Work in batches if needed; you want room for color. The crispy bits are irresistible when drenched in the sauce!

Step 4: Boil the Eggs & Prep the Raw Veggies

Hard-boil your eggs until just cooked, then peel and halve them. Slice your cucumber on the diagonal for visual flair and a satisfying crunch. Arrange all the vegetables, eggs, and tempeh on serving plates or a big communal platter.

Step 5: Assemble & Garnish

Serve the Gado Gado Salad with Peanut Sauce by drizzling that warm, luscious sauce generously over the veggies and tempeh (or offer it on the side for dunking). Scatter over chopped peanuts, sliced red chilies, and pile up the prawn crackers. Trust me—it’s show-stopping and guaranteed to disappear fast!

How to Serve Gado Gado Salad with Peanut Sauce

Garnishes

A shower of chopped peanuts gives irresistible crunch, while slivers of fresh red chili add a pop of color and optional heat. I always include a big handful of prawn crackers on the side—they’re perfect for scooping up every last bit of sauce and salad.

Side Dishes

Gado Gado Salad with Peanut Sauce is famously hearty, but it also plays beautifully as part of a bigger spread. Pair with simple jasmine rice, crispy fried shallots, or a bowl of clear soup to round out the meal. For a true Indonesian banquet, add satay skewers or fragrant coconut rice on the side.

Creative Ways to Present

Channel your inner artist and arrange each ingredient in its own “stripe” on a large platter for a rainbow effect. Serve sauce in a pretty bowl with a ladle, or prep individual salad bowls for a picnic or packed lunch. For a party, set up a Gado Gado bar so everyone can build their dream salad!

Make Ahead and Storage

Storing Leftovers

Store any leftover Gado Gado Salad with Peanut Sauce in airtight containers in the fridge for up to 3 days. Keep the peanut sauce, veggies, and crispy tempeh separate to maintain the best texture—simply reheat the sauce before enjoying again.

Freezing

The peanut sauce freezes like a dream! Pour it into a jar or container, leaving a little space at the top, and freeze for up to 3 months. Thaw overnight in the fridge, then rewarm gently. Avoid freezing the veggies and tempeh; their texture just isn’t the same after thawing.

Reheating

To reheat your peanut sauce, warm gently in a saucepan or in short bursts in the microwave, whisking in a splash of water to restore its creamy drizzle-ability. For tempeh or tofu, re-crisp briefly in a hot skillet, and gently warm the blanched veggies in the microwave or with a quick dip in hot water.

FAQs

Final Thoughts

This Gado Gado Salad with Peanut Sauce isn’t just a recipe—it’s an edible celebration! It’s colorful, nourishing, and customizable, ready to brighten up your weeknight or wow your next gathering. You’ll fall in love with every flavorful, crunchy, saucy bite, so don’t wait—give this Indonesian classic a place at your table soon!

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