Indonesian Gado Gado Salad

Medley of vegetables tossed with the most incredible peanut sauce – warning: this gado gado recipe is highly addictive! 

Gado Gado Recipe

Gado gado is one of the most well-known dishes from Indonesia, and translates directly as “mix-mix”. The styles of gado gado vary depending on the region it originated from but all you need to know is that they are all D E L I C I O U S. It’s a very simple dish made up of both raw and cooked vegetables, warm peanut sauce, and a bunch of garnishes, all assembled into a gigantic pile. And then, as the name suggests, you mix it to your heart’s content. 

Gado Gado Recipe

I don’t know if you’ve realised, but I’m not a salad kinda gal but gado gado though (or ga-though?), sends my heart fluttering in all directions. For the vegetables, I kept it light and fresh and opted for green beans, cabbage, bean sprouts, and cucumber. If you feel want to sub out some of the vegetables or add in more, be my guest. Protein wise, I went for firm tofu and eggs (feel free to add in meat). And because I’m such a hungry hippo that wants food on my table asap, I created a cheat’s version of the peanut sauce using one my favourite ingredients in the entire world – peanut butter. Truth be told, the sauce recipe probably gives more sauce than you actually need but when in doubt, ADD MORE PEANUT SAUCE! 

Gado Gado Recipe

Indonesian Gado Gado Salad

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Serves: 2

Medley of vegetables tossed with the most incredible peanut sauce - warning: this gado gado recipe is highly addictive!


  • Sauce
  • 1/2 cup smooth peanut butter
  • 2 garlic cloves, grated
  • 3 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce (or to taste)
  • 1 tablespoon soy sauce (or to taste)
  • 1/2 cup hot water
  • Salt, to taste
  • Chili garlic sauce (e.g. sriracha or sambal) (optional)

  • Salad Ingredients (Optional)
  • 2 eggs, hard boiled and cut into quarters
  • 2 potatoes, peeled, boiled and cubed
  • Cabbage, blanched
  • Bean sprouts, blanched
  • Green beans, blanched
  • Broccoli, blanched
  • Cucumber
  • Tau kwa (firm tofu)



In a bowl, whisk together the garlic, peanut butter, lime juice, sugar, fish sauce, and soy sauce. Drizzle in the hot water to thin the sauce out and keep whisking until you achieve a honey-like consistency. If you prefer it more runny, add more water by the tablespoon. Season to taste with salt. The dip will keep, covered and refrigerated, for 3 days.


Once you’ve cut and cooked your choice of salad ingredients, lay them out on your serving dish (or just pop them into a bowl), and drizzle LIBERALLY with the warm peanut sauce. Serve and enjoy!

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