Gado Gado Indonesian Vegetable Salad
From nflatte 16 years ago
- 45 minutes to make
- Serves 8
This is an Indonesian vegetable salad with a peanut-coconut sauce. The vegetables and accompaniments can be made vegan. The recipe can be halved (or any extra freezes well). My mother always requests this when she comes for her twice-yearly visits and I practically seduced a former boyfriend with this!
Ingredients
- 1 onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- vegetable oil (peanut, roasted peanut or canola—not olive) shopping list
- 1 or 2 dried, crushed hot chile peppers (or more if you like it spicy!) shopping list
- 2 bay leaves shopping list
- 1 Tbs. minced ginger shopping list
- 2 cups coconut milk (lite is okay) shopping list
- 1-1/2 cups water shopping list
- 1 cup natural peanut butter (can add a little more to make it more peanutty) shopping list
- vegetable (for vegetarians) or chicken boullion cube (optional—dissolve in the water) shopping list
- grated rind and juice of 1 lime or lemon (I use lime) shopping list
- 1 tsp. salt shopping list
- 1 Tbs. brown sugar shopping list
- 1Tbs. soy sauce shopping list
- Assorted vegetables (any combination will do): carrots, cauliflower, cabbage, cucumber, bean sprouts, green beans, etc. shopping list
- Other accompaniments: fried tofu cubes, cooked shrimp (unless vegetarian), cooked rice, hard-cooked eggs shopping list
- Use whatever combo of vegetables and accompaniments that you like shopping list
How to make it
- Saute onion in 1 or 2 Tbs. vegetable oil (NOT extra-virgin olive oil—I use peanut oil) in 2.5 quart saucepan.
- When onions soften, add garlic.
- When onions are transparent, add all other ingredients.
- Simmer for 15-30 minutes, stirring fairly often so the sauce doesn’t stick to your saucepan.
- Adjust seasonings to taste (sometimes adding a little soy sauce helps). Remove bay leaves.
- You can eat this right away, but I actually like to make it ahead and reheat it so the flavors meld together better.
- Serve this with vegetables like steamed carrots, cabbage, cauliflower, bean sprouts, green beans, or bean sprouts (all lightly steamed).
- May also serve with rice, hard-boiled eggs, fried tofu cubes, and cooked shrimp (unless vegetarian).
- Sauce can also be tossed with noodles.
- Note: Dressing may be made a couple of days ahead. Dressing also freezes very well.
People Who Like This Dish 2
- mbeards2 Omaha, NE
- nflatte Muncie, IN
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