How To Make Gado Gado
Gado gado is a loaded Indonesian salad made with blanched potatoes, carrots, and broccoli paired with a sweet and spicy peanut sauce.
Serves:
Ingredients
- 2lbsboiling potatoes,(about 6 pieces)
- 1lbgreen beans
- 8carrots
- 1lbbroccoli
- ½cuppeanut butter
- 2clovesgarlic
- ½tspred pepper flakes
- 1tbspbrown sugar
- ¼cuplemon juice,(from about 1 lemon)
- 1tbspsoy sauce
- ¾tspsalt
- 1cuphot water
- 2scallions including green tops
- 1cupcilantro,chopped, optional
- 2cucumbers
- 1cuptoasted sunflower seeds,or chopped peanuts
Instructions
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Bring two medium saucepans of salted water to a boil.
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Add the potatoes to one of the pans and cook for about 10 minutes until tender. Remove with a slotted spoon and drain well.
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Meanwhile, cook the green beans in the other pan for about 4 minutes until tender. Remove with a slotted spoon and drain well.
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As a pan becomes available, cook the carrots and broccoli separately for about 4 minutes each until just tender. Drain the vegetables well.
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Meanwhile, puree the peanut butter, garlic, red pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender.
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Put one of the empty saucepans over moderately low heat. Pour the sauce into the pan and warm through.
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Stir in the scallions and cilantro.
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Pour a little sauce on one large platter or individual plates. Arrange all the vegetables in small piles over the sauce.
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Sprinkle with the seeds or nuts and serve with the remaining sauce.
Nutrition
- Calories: 600.90kcal
- Fat: 23.92g
- Saturated Fat: 4.12g
- Trans Fat: 0.02g
- Monounsaturated Fat: 10.57g
- Polyunsaturated Fat: 7.19g
- Carbohydrates: 86.43g
- Fiber: 18.21g
- Sugar: 22.24g
- Protein: 22.23g
- Sodium: 813.83mg
- Calcium: 228.58mg
- Potassium: 2503.75mg
- Iron: 6.02mg
- Vitamin A: 1119.92µg
- Vitamin C: 180.13mg
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