Authentic Gado Gado with Homemade Peanut Satay Sauce: A Flavorful Indonesian Salad Recipe
Embark on a delightful culinary journey to the vibrant archipelago of Indonesia with this incredibly easy and authentic Gado Gado recipe, generously topped with a rich, homemade peanut satay sauce. This iconic Indonesian salad offers a delightful symphony of textures and flavors, combining crisp blanched vegetables, tender tofu, and hard-boiled eggs, all brought together by a lusciously creamy and savory peanut dressing. It’s not just a meal; it’s a sensory experience that promises freshness, depth, and satisfaction in every single bite.
Gado Gado is a testament to the beauty of simple ingredients transformed into something extraordinary. This recipe is meticulously crafted to be not only straightforward to prepare but also bursting with essential nutrients from a colorful array of vegetables. The signature satay sauce elevates this dish, making it one of the most irresistible ways to incorporate your daily greens. Even the most discerning palates, including children, often find themselves asking for seconds! Whether you’re seeking a quick, healthy weeknight dinner or an impressive dish for entertaining, this Gado Gado with Satay Sauce is an ideal choice that brings the exotic flavors of Bali right to your kitchen table.
What is Gado Gado? The Indonesian Mixed Salad
The name “Gado Gado” literally translates to “mix-mix,” perfectly describing this dynamic Indonesian salad that celebrates a harmonious blend of ingredients. At its heart, Gado Gado is a vibrant medley of lightly blanched or steamed vegetables, which commonly include crisp green beans, tender carrots, crunchy bean sprouts, and finely shredded cabbage. These fresh greens are then complemented by protein-rich components like firm tofu and hard-boiled eggs, offering both substance and a silky texture. Traditionally, it can be enjoyed either warm or at room temperature, making it incredibly versatile for any meal.
While the core components remain consistent, Gado Gado is wonderfully adaptable. Many recipes incorporate additional vegetables such as boiled potatoes, cauliflower florets, or even bell peppers, allowing for endless customization based on seasonal availability or personal preference. The beauty of this dish lies in its flexibility; whether you adhere strictly to a traditional preparation or experiment with your favorite greens, the outcome is always a fresh, flavorful, and satisfying experience. It’s a true reflection of the rich and diverse culinary landscape of Indonesia, embodying both simplicity and profound taste.
The Irresistible Magic of Homemade Peanut Satay Sauce
A Gado Gado would be incomplete without its crowning glory: the rich, creamy, and utterly addictive peanut satay sauce. This sauce is not merely an accompaniment; it’s the soul of the dish, binding all the fresh components with its complex savory and slightly sweet notes. Made from ground roasted peanuts (or for a delightful twist, cashew nuts), coconut milk, aromatic spices, and a touch of sweetness from palm sugar and umami from Kecap Manis, the satay sauce transforms humble vegetables and proteins into a gourmet delight.
The magic begins with a base of sautéed onions and garlic, infused with the distinctive warmth of galangal powder (also known as Ground Laos) and a hint of savory depth from shrimp paste. These aromatics are gently simmered with rich coconut milk before the finely ground peanuts are introduced, creating a thick, velvety consistency. Kecap Manis (sweet soy sauce) and palm sugar balance the flavors with their natural sweetness, while a touch of sambal oelek (or sriracha) adds a customizable kick. This rich, creamy sauce coats every ingredient, providing a burst of flavor that is both comforting and exhilarating, making every spoonful a perfectly balanced bite of crispy, fresh, and creamy goodness. It’s this exquisite peanut dressing that guarantees an empty plate every time!
Why This Easy Gado Gado Recipe Will Become a Favorite
There are countless reasons why this easy Gado Gado with Peanut Satay Sauce recipe is destined to become a staple in your culinary repertoire. First and foremost, it offers an incredible nutritional punch. Packed with a generous array of fresh and blanched vegetables, it’s a fantastic source of vitamins, minerals, and fiber. The tofu and eggs contribute high-quality protein, making it a complete and satisfying meal that will keep you energized without feeling heavy.
Beyond its health benefits, the simplicity and speed of preparation are unmatched. In just about 25 minutes, you can have a vibrant, flavorful, and wholesome meal on the table. It’s perfect for busy weeknights when you crave something nutritious but don’t have hours to spend in the kitchen. The customizable nature of Gado Gado also means you can easily adjust it to suit dietary preferences or what you have on hand. Whether served as a light main course, a hearty side dish, or part of a larger Indonesian rice table spread, its balanced flavors and satisfying textures make it universally appealing. It’s a dish that truly delights all ages, consistently leaving plates clean and smiles all around.
Essential Ingredients for Your Authentic Indonesian Salad
Crafting the perfect Gado Gado requires a selection of fresh, high-quality ingredients. The beauty of this dish lies in its flexibility, allowing for substitutions and additions based on your preferences. Here’s a closer look at the key components:
For the Gado Gado Base:
- Green Beans: These provide a lovely crunch and fresh green color. Blanching them briefly ensures they retain their vibrant hue and a slight bite, adding to the overall texture of the salad.
- Bean Sprouts: Known for their delicate crunch and subtle flavor, bean sprouts are a hallmark of many Asian salads. A quick blanch is all they need to soften slightly while still maintaining their characteristic crispness.
- Carrots: Sliced into thin strips or julienned, carrots add a touch of natural sweetness, a beautiful orange color, and valuable vitamins like Vitamin A.
- Chinese Cabbage: Mild and slightly crisp, Chinese cabbage (or Napa cabbage) adds volume and a refreshing, subtly sweet element to the mixed greens.
- Eggs: Hard-boiled eggs offer a creamy, rich texture and are an excellent source of high-quality protein, making the salad more substantial and balanced.
- Cucumber: Fresh cucumber, deseeded and sliced, provides a cool, crisp contrast to the blanched vegetables and the rich, warm satay sauce. It adds a refreshing bite.
- Tofu: Firm tofu, pressed to remove excess water and then fried until golden and delightfully crispy, adds another layer of texture and plant-based protein. Its neutral flavor makes it a perfect vehicle for absorbing the delicious satay sauce.
- Sunflower Oil: Used for frying the tofu, sunflower oil provides a neutral base that allows the tofu’s texture to shine without imparting unwanted flavors.
For the Luscious Peanut Satay Sauce:
The peanut sauce is what truly defines Gado Gado. Making it from scratch is incredibly rewarding and allows you to control the freshness and intensity of flavors. This homemade version is far superior to store-bought varieties.
- Onion & Garlic: The aromatic foundation of the sauce. Sautéed until fragrant, they build a deep, savory flavor base that is essential for a complex satay sauce.
- Shrimp Paste (Terasi): A small but mighty ingredient, traditional Indonesian shrimp paste adds a profound umami depth that is quintessential in many Southeast Asian cuisines. Use sparingly, as a little goes a long way!
- Galangal Powder (Ground Laos): This relative of ginger offers a distinct, earthy, peppery, and subtly citrusy aroma. It provides an authentic Indonesian flavor profile that differentiates satay sauce from a simple peanut butter sauce.
- Coconut Milk: The creamy base of the sauce, imparting a rich, tropical sweetness and velvety texture. It also helps to mellow the spices and bring everything together harmoniously.
- Peanuts (or Cashew Nuts): The star ingredient! Finely ground roasted peanuts create the classic grainy texture and intensely nutty flavor. For a slightly different, equally delicious, and often milder profile, cashew nuts can be used as a substitute, especially if you have peanut allergies.
- Kecap Manis: This thick, sweet Indonesian soy sauce is vital. It adds a unique sweet and savory complexity, a beautiful dark color, and a glossy sheen to the sauce, crucial for balancing the other intense flavors.
- Palm Sugar (Gula Djawa): Provides a deep, caramel-like sweetness that is characteristic of Southeast Asian desserts and savory dishes. It enhances the overall depth of flavor and balances the savoriness and spice.
- Sambal Oelek (or Sriracha): For those who enjoy a little heat, sambal oelek adds a vibrant chili kick and a touch of tang. Adjust the amount to your preferred spice level, or omit for a completely mild sauce.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Ingredients
Gado Gado
- 5 oz. green beans, cleaned
- 3 oz. bean sprouts
- ½ carrot, in strips
- ½ Chinese cabbage, cut into strips
- 2 eggs
- ½ cucumber
- 3 tablespoons sunflower oil
- ½ pound tofu, cut into cubes of ½ x ½ inch
For the Peanut Sauce:
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon Shrimp paste
- ½ teaspoon galangal powder, Ground Laos
- 1 cup coconut milk
- ¾ cup peanuts, or cashew nuts
- 2 tablespoons Kecap Manis
- 2 teaspoons palm sugar, or Gula Djawa
- 1 teaspoon sambal oelek, or sriracha
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Gado Gado Preparation
-
Blanch the green beans for 5-7 minutes until tender-crisp, the carrots for about 2 minutes to soften slightly, and the bean sprouts for a maximum of 1 minute to retain their crunch. Separately, blanch the shredded Chinese cabbage for 1 minute. Immediately plunge all blanched vegetables into ice water to stop the cooking process and preserve their vibrant color and texture, then drain thoroughly.5 oz. green beans, 3 oz. bean sprouts, ½ carrot, ½ Chinese cabbage
-
Boil the eggs in rapidly boiling water for 10 minutes to achieve a perfectly hard-boiled yolk. Once cooked, transfer them to an ice bath to cool quickly, then peel and halve them lengthwise.2 eggs
-
For the cucumber, cut it in half vertically. Using the back of a spoon, carefully scoop out and discard the seeds, which helps prevent the salad from becoming watery. Then, slice the cucumber halves into crescent moon shapes.½ cucumber
-
Heat the sunflower oil in a frying pan over medium-high heat. Carefully add the tofu cubes (ensure they are pressed and dried beforehand for best results) and fry until all sides are golden brown and deliciously crispy. Once fried, transfer the tofu to a plate lined with kitchen paper to drain any excess oil.3 tablespoons sunflower oil, ½ pound tofu
-
Arrange all the prepared blanched vegetables, crispy tofu, and halved eggs artfully on a large serving plate or individual plates. Ensure to leave a small central space for a bowl of the warm, creamy satay sauce, which will be added just before serving.
Homemade Satay Sauce
-
In a clean saucepan, heat a tablespoon of oil (from frying the tofu, or fresh oil) over medium heat. Add the chopped onion and fry gently for about 3 minutes until it becomes translucent and fragrant. Then, add the crushed garlic and stir-fry for another 30 seconds until aromatic, being careful not to burn it.1 onion, 2 cloves garlic
-
Stir in the shrimp paste and galangal powder into the saucepan and continue to fry for about a minute, allowing the flavors to meld beautifully. Pour in the coconut milk and bring it to a gentle simmer over low to medium heat, stirring occasionally to ensure everything is well combined.1 teaspoon Shrimp paste, ½ teaspoon galangal powder, 1 cup coconut milk
-
While the sauce is warming, finely grind the peanuts (or cashew nuts for an alternative flavor) in a food processor until they form a coarse paste. Be careful not to over-process them into butter, as we want a slightly textured sauce.¾ cup peanuts
-
Now, add the sambal oelek, palm sugar, Kecap Manis, and the finely ground peanuts to the simmering sauce. Stir everything thoroughly until all ingredients are well incorporated and the sauce is smooth. Taste the sauce and adjust the seasoning as needed; you might want to add a pinch of salt, more sambal for extra heat, or additional Kecap Manis for sweetness and umami, depending on your preference.2 tablespoons Kecap Manis, 2 teaspoons palm sugar, 1 teaspoon sambal oelek
-
Continue to cook the satay sauce over low heat, stirring constantly, until it reaches your desired thickness. If the sauce becomes too thick, you can easily thin it out by adding a splash of extra coconut milk or a little warm water until it achieves a perfect pourable consistency. Transfer the warm satay sauce into a separate bowl and place it in the center of your arranged Gado Gado platter, ready to be drizzled generously over the vibrant vegetables, crispy tofu, and tender eggs. Serve immediately and enjoy!
Notes
2. Variations for Gado Gado
- Vegetables: Don’t limit yourself to the suggested vegetables! Gado Gado is incredibly versatile. Consider adding other vibrant options like blanched cauliflower florets, steamed broccoli, pan-fried green bell peppers, chayote, or even boiled and sliced potatoes. Ensure they are blanched or steamed to the desired tenderness before adding them to the salad.
- Proteins: To boost the protein content or offer a different texture, you can include cooked chicken strips, grilled shrimp, or even fermented tempeh (fried until crispy) alongside or in place of the tofu and eggs. These additions make the dish even heartier and more substantial.
3. Serving: The beauty of Gado Gado is its adaptability in temperature. It can be served beautifully warm, with all components lightly heated, or at a refreshing room temperature, making it ideal for picnics or buffets. However, it is crucial to always serve the accompanying satay sauce warm. Gently heating the sauce enhances its aroma and ensures a smooth, pourable consistency, maximizing its flavor impact on the salad.
4. Storage & Make-Ahead Tips
- Preparation: To save time, you can prepare several components in advance. The individual vegetables can be blanched, cooled, and stored in separate airtight containers in the refrigerator for up to 2 days. The satay sauce can also be made a day or two ahead and stored in an airtight container in the fridge. This makes assembly quick and easy on serving day.
- Refrigerator: Leftovers of assembled Gado Gado should be stored in an airtight container in the refrigerator and consumed within two days for optimal freshness and taste. For optimal texture, if you anticipate leftovers, it’s always a good idea to keep the satay sauce separate from the vegetables until serving. This prevents the vegetables from becoming overly soggy.
- Reheat: If you prefer to eat Gado Gado warm, you can gently reheat the vegetables and tofu in a microwave or a pan over low heat until just heated through. Avoid overcooking, which can diminish the texture of the blanched vegetables. For the satay sauce, always reheat it gently in a small saucepan over low heat, stirring continuously. If it becomes too thick, gradually add a tablespoon or two of coconut milk or warm water until it reaches your desired pourable consistency. Stir well to ensure it’s smooth and creamy again.
Nutrition
Tried this recipe?
Let us know how it was!
Serving and Customization Tips for Your Gado Gado
Gado Gado is a versatile dish that can be served in various ways to suit any occasion or preference. As a main course, it’s hearty enough on its own, especially when paired with a side of steamed white rice to soak up every drop of that delicious peanut sauce. For an added textural contrast and savory crunch, consider serving it with traditional Indonesian prawn crackers (krupuk). This combination creates a delightful interplay of soft, crunchy, fresh, and creamy elements.
If you’re hosting an Indonesian-themed dinner or a larger buffet, Gado Gado makes an excellent addition to a “rijsttafel” (rice table), complementing other flavorful dishes. Its fresh components offer a welcome balance to richer, spicier options. Don’t hesitate to get creative with your toppings too; a sprinkle of crispy fried shallots or a handful of fresh cilantro can elevate both the presentation and flavor, adding another layer of aromatic complexity.
Customizing Your Gado Gado:
- Beyond the Basics: While green beans, carrots, bean sprouts, and cabbage are classic, feel free to incorporate other vegetables like steamed cauliflower, broccoli florets, or even thinly sliced bell peppers for more color, nutrients, and variety in texture.
- Protein Power-Ups: Enhance the protein content by adding grilled chicken slices, pan-fried shrimp, or even tempeh, which is another popular Indonesian fermented soybean cake that fries up beautifully crispy and nutty.
- Spice Level: The heat level of the peanut sauce is entirely up to you. Increase the amount of sambal oelek for a fiery kick, or omit it completely for a milder, family-friendly version. You can also serve extra sambal on the side for individual customization.
Make-Ahead and Storage for Convenient Indonesian Meals
One of the many benefits of this Gado Gado recipe is its potential for preparation in advance, making it an excellent option for meal prepping or entertaining without last-minute stress. Thoughtful planning can streamline your cooking process, allowing you to enjoy this delicious Indonesian salad with minimal effort on serving day.
Preparation in Advance:
- Vegetables: The individual blanched vegetables (green beans, carrots, bean sprouts, cabbage) can be prepared and quickly plunged into ice water, then thoroughly drained and stored in separate airtight containers in the refrigerator for up to 2 days. This keeps them fresh, crisp, and ready for assembly.
- Tofu & Eggs: The tofu can be fried until crispy and stored separately in an airtight container at room temperature for maximum crispness, or in the fridge for up to 2 days. Hard-boiled eggs can also be prepared, peeled, and stored in the fridge a day in advance.
- Satay Sauce: The homemade peanut satay sauce is perfect for making ahead. Prepare the sauce according to the instructions, allow it to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days, allowing the flavors to meld even further.
Storage of Leftovers:
- Refrigeration: If you have leftover assembled Gado Gado, it’s best to store the components separately if possible. Keep the vegetables and proteins in an airtight container in the refrigerator, and the sauce in a separate container. This helps maintain the texture of the vegetables. Consume within 2 days for optimal freshness and taste.
Reheating Tips:
- Gado Gado: This dish is delicious served at room temperature, so simply taking the assembled Gado Gado out of the fridge 30 minutes before eating might be enough. If you prefer it warm, gently warm the vegetables and tofu in a microwave or a pan over low heat until just heated through. Avoid overcooking, which can diminish the crisp texture of the blanched vegetables.
- Satay Sauce: The satay sauce will likely thicken considerably in the refrigerator. To reheat, transfer it to a small saucepan and warm gently over low heat, stirring continuously to prevent scorching. If it becomes too thick, gradually add a tablespoon or two of extra coconut milk or warm water until it reaches your desired pourable, creamy consistency. Stir well to ensure it’s smooth and perfectly emulsified again.
By following these convenient make-ahead and storage tips, you can enjoy the fresh and flavorful taste of Gado Gado with homemade peanut satay sauce throughout the week or impress your guests with a beautifully prepared dish, all while minimizing your time and effort in the kitchen.
More Asian Delights for Your Table
- Grilled Pork Tenderloin Satay with Peanut Sauce
- Kentucky Sushi Roll: A Unique Fusion
- Refreshing Spicy Cucumber Salad