Gado Gado-Salad with Peanut sauce

Preparation time
10 mins
Cooking time
10 mins
2 people
Meal course
Main course
Posted on
2 tspn
Olive oil
2 tspn
5 no.
Garlic cloves
1 no.
2 cup
3 tspn
2 tspn
Coriander seeds
2 tblspn
Lemon juice
3 tblspn
Soya sauce
2 no.
Dry red chillies
1 cup
Coconut milk
1 1/2 cup
Roasted Peanut
2 tspn
Palm sugar
3/4 cup
Chopped carrot
1 cup
1 cup
Button mushroom
1 no.
1 cup
Bean sprouts
Gado Gado-Salad with Peanut sauce

Gado Gado is an Indonesian salad with peanut sauce dressing. The vegetables usually are boiled/steamed, here I used a version of roasted veggies. Of course that is your choice of vegetables and how you process it. Peanut sauce given here is more of a sweeter version.


Peanut sauce:

  1. Roast 1 cup of  peanuts,2 dry red chillies,5 garlic cloves and  2 tspn of coriander seeds for 1 min.
  2. After cooling it, grind these along with onion,2 tspn palm sugar, required salt into mildly coarse paste.
  3. Transfer it to a pan, add a cup of water. Let it blend for 2 min.
  4. Add bay leaf and let it get mixed well for 3 more min.
  5. Add 2 tblspn soya sauce and a cup of thick coconut milk.
  6. Check and add required salt. You can add 1 more spoon of soya sauce if needed.
  7. Leave it until you get a saucy consistency. Water can be added if you feel it is more thick.
  8. Fragrant peanut sauce is ready.

Roasted Vegetables:

  1. Add a tspn of butter, roast Zucchinis for 2 min in a pan. Remove from heat.
  2. Add a tspn of butter, roast mushrooms for 3 min in quite high flame. Remove from heat.
  3. Add 1 spoon of oil, add spinach leaves and carrots. Stir fry until it is done.
  4. Toss all the vegetables with some salt.
  5. Add uncooked bean sprouts at last.
  6. I added some chilli flakes too.
  7. Finally add lime juice from half a lemon.

Pour peanut sauce on the veggies and enjoy a healthy bowl.

  1. You can use raw,steamed or boiled vegetables of your choice. This will be a completely low calorie food.
  2. Lemon grass,Pandan leaves can be added for more authentic flavour in sauce, if available afresh.
  3. Since I used dark soy sauce, I avoided tamarind juice for sour taste.

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