Warm vegetable salad with creamy peanut dressing
Indonesian Gado-Gado
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Indonesian Gado-Gado
Warm vegetable salad with creamy peanut dressing
★4.5(17)
A colorful Indonesian salad of blanched vegetables, fried tofu, hard-boiled eggs, and rice cakes drizzled with a thick, spicy-sweet peanut dressing. A satisfying vegetarian feast.
25m
Prep Time
15m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Gado-gado means "mix-mix" in Indonesian, and that is exactly what it is — a vibrant jumble of cooked vegetables, protein, and starch dressed in a luscious peanut sauce. It is a complete meal on one plate.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Indonesian Gado-Gado special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
Instructions
- 1
Blanch each vegetable separately in boiling water until just tender. Drain and arrange on a plate.
- 2
For the peanut dressing, blend ground peanuts, kecap manis, tamarind paste, garlic, chili, and warm water until smooth.
- 3
Arrange fried tofu, sliced boiled potatoes, and halved eggs on the plate.
- 4
Drizzle the thick peanut dressing generously over everything.
- 5
Garnish with fried shallots and prawn crackers. Serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Kecap manisSoy sauce + brown sugar
2:1 ratio approximates the sweet soy sauce
Fried tofuTempeh
Equally traditional Indonesian protein with a nuttier flavor
Tips & Storage
Pro Tips
The dressing should be thick enough to coat the back of a spoon — add water gradually.
Kecap manis (sweet soy sauce) is key to the distinctive sweetness. Find it at Asian grocery stores.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Store dressing separately for up to 5 days. Blanch vegetables fresh.
Reheating
Serve at room temperature. Thin dressing with warm water if it thickens in the fridge.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Dressing this salad just before serving is not optional — it is essential. Pre-dressed greens turn limp within minutes.
Nutrition Facts
Per serving (185mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates20g
Fat28g
Fiber560mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is kecap manis?
- Indonesian sweet soy sauce — thick, dark, and syrupy. Mix soy sauce with brown sugar as a substitute.
- Is gado-gado always vegetarian?
- The basic version is vegetarian. Some versions include shrimp crackers which are not.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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