Indonesian Gado Gado Vegetable Salad with Peanut Sauce
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Gado-Gado is a traditional Indonesian dish that translates to “Mix-Mix” in English, referring to the combination of vegetables in this flavorful salad.
You arrange cooked and raw vegetables, boiled eggs, fried potatoes, tofu or tempeh, and pieces of lontong on a plate, then top everything with a rich, savory peanut sauce. Before eating, add some fried shallots or crushed krupuk shrimp chips and mix it all together.
If you enjoy Gado Gado, check out the top 5 list of Indonesian dishes to make in your own kitchen.
Gado-Gado works well as a main dish for lunch or dinner, especially on days when you want something substantial without meat.
Gado gado is a favorite in our Indonesian family, especially during large family celebrations. It’s easy to prepare ahead and serve buffet-style for everyone to enjoy.
How to Make Gado Gado
Gado gado is prepared by cooking each component separately, then assembling everything on a plate. The vegetables are raw or lightly steamed or blanched until tender. Lontong is prepared, potatoes and tofu or tempeh are fried, and the eggs are hard-boiled. Everything is topped with peanut sauce and garnished with fried shallots and krupuk just before serving.
The salad can be served at room temperature, so it’s fine if the ingredients have cooled.
Gado gado is traditionally vegetarian, but if you’d like to include meat, serve it with skewered satay for an authentic touch.
To save time, prepare the potatoes, tofu, eggs, and peanut sauce ahead of time, then assemble the salad just before serving.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
There’s no single “correct” version of Gado Gado. Adjust the ingredients to suit your taste and what you have on hand. Swap in seasonal vegetables like lettuce, tomato, or cauliflower. Add extra tofu or tempeh for more protein, or make it vegan by leaving out the eggs and krupuk.
Indonesian Gado Gado Vegetable Salad with Peanut Sauce
A classic Indonesian salad made with cooked and fresh vegetables,
fried tempeh, eggs, and a warm peanut sauce. It’s filling, balanced, and works well as a simple meatless meal.
This recipe makes enough for 4 servings, with each serving being a generous full plate salad portion.
Ingredients
- 3 medium potatoes
- 4 small portions lontong
- 24 oz tofu or tempeh
- 1½ cups green beans, trimmed and halved
- 1½ cups cabbage, chopped
- 1½ cups bean sprouts
- ½-¾ large cucumber, sliced (or 1-1½ small Persian cucumbers)
- 4 large eggs
- 2½-3 cups peanut sauce, or to taste
- 1–2 handfuls krupuk, crushed (optional)
- Fried shallots, for garnish (optional)
Instructions
- Prepare the lontong and cut into small squares or rectangles.
- Boil the potatoes until tender, cool, dice, and fry until crispy.
- Cook the green beans in boiling water until just tender. Add the cabbage for the last minute. Drain and rinse with cold water to stop the cooking.
- Blanch the bean sprouts for 30 seconds and drain.
- Fry the tofu or tempeh in a pan until golden and crispy.
- Boil the eggs until hard, cool under cold water, peel, and cut or slice.
- Arrange the vegetables, potatoes, tofu or tempeh, cucumber slices, egg slices, and lontong on a serving platter.
- Pour the peanut sauce generously over the salad.
- Sprinkle crushed krupuk and fried shallots on top, if using.
Notes
Store leftovers in the refrigerator for up to 2 days. Keep the peanut sauce separate to prevent the vegetables from becoming soggy. Reheat the sauce in a small pan or microwave before serving. The salad is best served fresh, but components like tofu and potatoes can also be reheated.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 801Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 18gCholesterol: 188mgSodium: 125mgCarbohydrates: 102gFiber: 9gSugar: 11gProtein: 52g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
