Gado Gado Salad with Peanut Sauce Recipe

Say hello to Gado Gado (Indonesian Salad with Peanut Sauce), the vibrant, flavor-packed dish that will transport your tastebuds straight to the streets of Jakarta—no plane ticket required! This hearty salad brings together crisp, blanched veggies, creamy eggs, and irresistible tempeh, all drizzled with a luscious, aromatic peanut sauce that steals the show every time.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—most are fridge staples, and each plays a deliciously important role in making Gado Gado (Indonesian Salad with Peanut Sauce) so special. The beauty is in the balance of textures and freshness, with that signature sauce tying everything together.

• Natural peanut butter: Look for unsweetened, pure peanut butter for the deepest, roasty flavor—it’s the backbone of the sauce.
• Red curry paste: Adds the secret aromatic heat and color; Maesri is a top pick, but any good Thai red curry paste will work.
• Kecap Manis (Indonesian sweet soy sauce): Syrupy-sweet and umami-rich, this gives the sauce its authentic Indonesian twist—easy sub: dark soy sauce plus honey!
• Sambal oelek or chili paste: Spice is key here, so adjust to your liking.
• Garlic and lime juice: They bring the bright, zesty kick that keeps the peanut sauce from feeling too heavy.
• Coconut milk: For creaminess and a gentle tropical note—full fat works best.
• Spinach, beansprouts, potatoes, cucumber: This classic veggie combo brings crunch, softness, and all those fresh shades of green.
• Boiled eggs: Creamy yolks add protein and richness—hard boil or jammy, your call.
• Prawn crackers (optional): The addictive crispy side treat—you can microwave or fry them!
• Tempeh or tofu: Pan-fried for that crave-worthy golden crust, these make Gado Gado feel hearty and satisfying.
• Chopped peanuts and sliced fresh chili (garnish): A final sprinkle for crunch and color.

Variations

Gado Gado (Indonesian Salad with Peanut Sauce) is truly a choose-your-own-adventure meal. It’s wonderfully forgiving, so play with the vegetables, spice, and protein until it’s your dream bowl!

• Make it vegan: Simply use tofu instead of eggs and double-check your curry paste is fish-free.
• Low-carb & lighter: Swap potatoes for steamed cauliflower florets or blanched green beans for that hearty, satisfying bite without the starch.
• Add extra veggies: Toss in blanched broccoli, carrot, shredded cabbage, or even corn—there are no rules!
• Switch up the protein: Try grilled chicken slices, fried tempeh, or even seared shrimp for a different twist.
• Mild or fiery: Dial up the sambal oelek, or serve it on the side if you’re feeding a crowd with different spice preferences.

How to Make Gado Gado (Indonesian Salad with Peanut Sauce)

Step 1: Prepare the Peanut Sauce

Add all the sauce ingredients to a small saucepan over medium-low heat: peanut butter, red curry paste, kecap manis, sambal oelek, salt, pressed garlic, lime juice, coconut milk, and water. Stir gently as it comes to a simmer, then cook for about five minutes, stirring regularly, until the sauce is smooth and pourable. If it feels too thick, add a splash more water until you get that dreamy drizzle. Taste—balance out with extra lime, salt, or sweetener as needed. Cover and keep warm.

Step 2: Blanch the Vegetables

Bring a large saucepan of water to a boil. Cook the potatoes first for about 5 minutes until tender, then lift them out with a slotted spoon. Next, quickly blanch the beansprouts for 3 minutes just to wilt them, and finally dunk in the spinach for just a few seconds until it wilts instantly. Transfer all the veggies to a colander and gently press out any extra water so your salad stays vibrant, not soggy.

Step 3: Pan-Fry the Tempeh (or Tofu)

Slice the tempeh or tofu into strips and pat them dry. Heat a splash of oil in a skillet over medium-high, then fry the tempeh slices for about two minutes per side, or tofu for about a minute and a half, until deeply golden and crispy on the outside. This step is the magic that transforms plant protein into something totally craveable!

Step 4: Boil the Eggs & Prep the Fresh Veggies

Bring eggs to a simmer and boil for 8–10 minutes for firm yolks, or 7 minutes for a softer, jammy center. Cool and peel them, then halve. While the eggs cook, slice your cucumber and prep any other fresh vegetables—think tomatoes, radishes, or whatever you love most.

Step 5: Assemble and Serve!

Now for the fun part! Arrange your blanched veggies, fried tempeh, and fresh cucumber onto a big sharing platter or individual bowls. Top with halved eggs and scatter over chopped peanuts and sliced chilis. Serve the warm peanut sauce on the side for drizzling, plus prawn crackers for dipping and scooping. Gado Gado (Indonesian Salad with Peanut Sauce) truly shines when everyone builds their own plate, family-style!

How to Serve Gado Gado (Indonesian Salad with Peanut Sauce)

Garnishes

The final finishing touches really bring this Gado Gado (Indonesian Salad with Peanut Sauce) to life—think a generous sprinkle of crushed peanuts for extra crunch, a handful of finely sliced red chili for a pop of heat and color, and a scatter of fresh herbs like coriander if you have them. The prawn crackers, perched on the side, are just asking to be dunked or used to scoop up every last bit of that glorious sauce.

Side Dishes

This salad is a complete meal on its own, but you can turn it into a true Indonesian feast with some simple jasmine rice, a plate of fried shallots, or a cool cucumber pickle. Serve it alongside satay skewers, nasi goreng, or even a light coconut soup for the ultimate dinner party table.

Creative Ways to Present

Gado Gado (Indonesian Salad with Peanut Sauce) is as gorgeous as it is tasty. For a showstopping centerpiece, arrange the veggies and tempeh in bold, colorful rows across a big platter, nestle in the eggs, and drizzle the sauce in artistically. Or, for party snacks, skewer the veggies and tempeh, serve sauce as a dip, and watch your guests light up!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), keep the vegetables, eggs, and tempeh in airtight containers in the fridge for up to three days. Store the peanut sauce separately to keep everything fresh and avoid soggy veggies. When you’re ready, simply combine and enjoy.

Freezing

The peanut sauce is your freezer hero—stash extra in a freezer-safe jar for up to three months. Just thaw in the fridge overnight. The blanched veggies and eggs are best enjoyed fresh, but you can freeze tofu or tempeh if you like to batch-cook your proteins ahead.

Reheating

To bring everything back to life, gently reheat the peanut sauce on the stovetop over low heat, adding a splash of water if it thickens too much. Warm the tempeh or tofu in a skillet for a few minutes to regain that crackly exterior. Keep veggies at room temp or quickly refresh with hot water, but avoid microwaving blanched greens as they can turn watery.

FAQs

Final Thoughts

I’m so excited for you to try Gado Gado (Indonesian Salad with Peanut Sauce). It’s a celebration of texture, spice, and fresh flavors—perfect for sharing, reinventing, and savoring down to the last spoonful of sauce. Dive in, make it your own, and let every bite bring a little sunshine to your table!

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