I love a good gado gado (aka Indonesian salad with peanut sauce) but it wasn’t until discovering a super quick, no-cook nut sauce recipe that I began making it more frequently.
Over summer I made a raw version with shredded cabbage, apples and any other vegetables when it was too hot to cook. My autumn version is more traditional, incorporating blanched and cooked vegetables. Most ingredients are optional, just choose your favourite veggies.
First make a batch of quick nut sauce (it only takes a few minutes). You can be traditional and make it with peanuts, but my go-to is almond or macadamia nut butter.
2 medium sized sweet (or regular potatoes), scrubbed/peeled, cubed, steamed until just tender
1 handful of green or snake beans, top and tailed, blanched
½ small – medium sized cabbage (any kind), finely shredded (raw or blanched)
1 large carrot, peeled, cut into matchsticks
1 handful fresh bean sprouts (optional)
1 raw apple, sliced (optional)
Choose one or more of the following forms of protein, to turn this gado gado into a satisfying meal.
Boiled eggs, 1 per person, shelled and halved (vegetarian/omni)
Fried tofu or tempeh (vegan)
Leftover roast or poached chicken, shredded (omni)
Combine all the ingredients in a bowl and mix through the nut sauce.
This recipe is vegan, vegetarian, gluten-free adaptable. There are morehealthy vegan, omni and family-friendly recipes in resources.
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