Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)

May 21, 2023May 21, 20230 6
Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) recipe for a healthy and delicious lunch
in Salad

Prep

30 min

Cook

30 min

Ready In

1 hour

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 package chinese-style firm tofu
1 teaspoon ketjap manis
oil ( for deep frying )
6 cups vegetables
hard-cooked egg , for garnish
fried onion flakes ( to garnish )
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon minced , fresh galangal or 1 teaspoon ground galangal
1 teaspoon dried shrimp paste
1/2 teaspoon ground dried chile or 1/4 teaspoon sambal oelek
1 cup oil
1/2 cup raw peanuts
1 teaspoon brown sugar or 1 teaspoon palm sugar
1 cup thin coconut milk ( The thin stuff from the bottom of a can of coconut milk . )
salt , to taste
1/2 lime , juice of , , to taste

Nutrision Information

Servings Per Recipe
4
Calories
368
Sugar
6g
Fat
32g
Mixed Vegetable Salad with Peanut Sauce, or Gado-Gado, is a popular Indonesian dish that is often served as a main course or side dish. The combination of fresh vegetables and aromatic peanut sauce makes it a healthy and delicious lunch option. This recipe can be customized with different vegetables and protein sources such as tempeh or boiled potatoes. It can also be served with steamed rice or crispy crackers for added texture and flavor.

Instructions

1.Cut the tofu into bite-size pieces and marinate with ketjap manis for at least 15 minutes.
2.Heat oil in a wok or deep frying pan and fry the tofu until golden brown. Remove and drain excess oil on paper towel.
3.Blanch the vegetables in boiling water for about 2-3 minutes until tender. Drain and rinse under cold running water to stop further cooking.
4.To make the peanut sauce, sauté garlic, shallots, galangal, dried shrimp paste, and ground dried chili or sambal oelek in oil until fragrant.
5.Add peanuts and continue to stir-fry until the peanuts turn golden brown. Remove from heat and transfer to a blender.
6.Add coconut milk, salt, and brown or palm sugar to the blender. Blend until smooth.
7.Adjust the seasoning by adding salt and lime juice to taste. Add water to thin the sauce if it is too thick.
8.Arrange the vegetables and fried tofu on a plate or bowl. Pour the peanut sauce over the vegetables.
9.Garnish with sliced hard-boiled egg and fried onion flakes.

PROS

This mixed vegetable salad is packed with nutrients from various vegetables such as cabbage, bean sprouts, spinach, and cucumber.

The peanut sauce is rich and flavorful, made with coconut milk, roasted peanuts, and spices.

This recipe is vegetarian and gluten-free.

CONS

This salad requires some preparation and cooking time.

The peanut sauce may not be suitable for people with peanut allergies.

HEALTH & BENEFITS

Vegetables are a great source of vitamins, minerals, fiber, and antioxidants.
Eating a variety of vegetables can help reduce the risk of chronic diseases such as obesity, type 2 diabetes, and heart disease.
Peanuts are also a good source of protein, fiber, healthy fats, and various vitamins and minerals.
However, they are also high in calories and should be consumed in moderation as part of a balanced diet.

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