Gado Gado Salad

mains salad savoury vegan vegetarian vego

Ingredients

Salad

• Bag of crispy, prefried tofu (or toasted nuts)
• 3 large pototoes
• 3 eggs
• 100g green beans, halved lengthways
• 250g Chinese cabbage, finely shredded
• 100g beansprouts
• 1 carrot, shredded
• Handful coriander, shredded
• 1/2 cup crispy onions

Peanut Dressing

• 1 jar gado gado peanut dressing

Or,

• 50g peanut butter
• 3 tbsp kecap manis (or 2 1/2 tbsp soy sauce and 1/2 tbsp honey)
• 1 garlic clove, crushed
• 2 chillies
• 150 ml coconut milk

Method

1. Steam potatoes for 15 min. When nicely cooked, quickly fry in wok till crispy, then transfer to plate to cool.
2. Meanwhile, add eggs to boiling water and cook for 7 minutes. Plunge into cold water.
3. Bring fresh pot water to boil and add beans. Cook for 2-3 mins until just tender. Drain then rinse in cold water and set aside.
4. (Optional) Toast nuts.
5. Combine tofu/nuts, potatoes, beans, cabbage, beansprouts, carrot, and coriander in a large bowl. Mix in peanut dressing. Mix in crispy onions. Stir all together then add quartered eggs.

Source

https://www.bbcgoodfood.com/recipes/gado-gado-salad