Gado-Gado
Lunch • Indonesia
About Gado-Gado
Indonesian salad of blanched vegetables with peanut sauce dressing
How to Make Gado-Gado (Traditional & Healthy Version)
Gado-Gado is a beloved Indonesian salad that brings together a vibrant medley of blanched and fresh vegetables, tofu, tempeh, and hard-boiled eggs, all generously drizzled with a rich, aromatic peanut sauce. Originating from Jakarta and widely enjoyed across Indonesia, Gado-Gado literally translates to 'mix-mix,' reflecting the harmonious blend of flavors and textures in every bite. Its roots trace back to traditional market fare, where it has been served as a wholesome meal for generations. Gado-Gado stands out for its bold, nutty flavors, balanced with a hint of spice and sweetness, making it a favorite among both vegetarians and vegans. The dish is often enjoyed as a lunch staple, especially during warm afternoons, offering a refreshing yet satisfying experience. The peanut sauce, made with locally sourced ingredients, embodies the essence of Indonesian cuisine—earthy, vibrant, and deeply comforting. Gado-Gado is more than just a salad; it is a celebration of Indonesia’s agricultural abundance and culinary creativity, perfect for anyone seeking a healthy and authentic taste of Indonesia.
Ingredients(for 1 large plate per person with assorted vegetables and peanut sauce)
- 1 cup Cabbage (thinly sliced)
- 1 cup Long beans (kacang panjang) (cut into 5 cm pieces)
- 1 cup Bean sprouts (tauge) (rinsed)
- 1/2 cup Carrots (julienned)
- 1 medium Boiled potatoes (peeled and sliced)
- 100 grams Firm tofu (cubed and lightly pan-fried)
- 100 grams Tempeh (sliced and pan-fried)
- 1/2 medium Cucumber (sliced)
- 1/2 cup Peanut sauce (see instructions for homemade version)
- 1 cup Lontong (rice cake) (sliced, optional) - optional
- as needed Krupuk (prawn crackers) (optional, omit for vegan) - optional
Instructions
- 1
Prepare all vegetables: Slice cabbage, cut long beans, julienne carrots, and rinse bean sprouts and cucumber.
5 minutes
Use fresh, crisp vegetables for maximum flavor and texture.
- 2
Blanch the cabbage, long beans, carrots, and bean sprouts in boiling water for 1-2 minutes until just tender but still vibrant. Drain and set aside.
5 minutes
Do not overcook vegetables; they should retain crunch.
- 3
Boil the potato until fork tender, then peel and slice. Set aside.
10 minutes
Cut potatoes into bite-sized pieces for easy mixing.
- 4
Pan-fry tofu and tempeh cubes in a non-stick pan with minimal oil until golden. Drain on paper towel.
7 minutes
Press tofu before frying for a firmer texture.
Why This Dish is Healthy
This healthy Gado-Gado recipe is a nutrient-rich meal that supports weight management, digestive health, and stable energy levels. The abundant use of fresh vegetables ensures a high intake of fiber and micronutrients, while tofu and tempeh make it a balanced, satisfying vegan lunch. With minimal oil and no added preservatives, it fits perfectly into a calorie-conscious lifestyle.
Gado-Gado is packed with fiber, plant-based protein, and essential vitamins such as vitamin A, vitamin C, and B-complex from the colorful vegetables. Tofu and tempeh provide high-quality protein and iron, while the peanut sauce is a good source of healthy fats, vitamin E, magnesium, and antioxidants. This dish is naturally low in cholesterol and can easily be made gluten-free by omitting soy sauce in the peanut sauce.
Pro Tips
- 💡Tip 1: Use freshly roasted peanuts for the most authentic sauce flavor.
- 💡Tip 2: Blanch vegetables quickly to keep their color and crunch.
- 💡Tip 3: Serve peanut sauce warm for the best taste and consistency.
Storage & Serving
Store vegetables and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain freshness and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 6.0 g |
| Fiber | 3.0 g |
