INDONESIAN GADO-GADO SALAD

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This vegan gado gado salad is a variation of a traditional Indonesian gado gado salad recipe. Fresh and crunchy salad and steamed vegetables are drizzled with sweet-savoury peanut coconut lime dressing and garnished with crunchy toppings. My vegan version of this popular Indonesian dish is healthy and quick and easy to make. It’s fresh, crunchy, spicy and it’s packed with healthy veggies and tempeh which is high in plant-based protein.

My five-week stay in Bali a couple of years prior was formally special times of year of my lifetime. Ubud and basically the entire island ended up being a veggie lover heaven, brimming with similar radical weirdoes such as myself. It was so ideal to feel like I truly have a place with that spot, for a change. I can hardly wait to return to Bali soon. Ideally, I will actually want to remain for somewhat more than five weeks sometime later yet until it will happen everything I can do is memory Bali in my kitchen. I love reproducing my number one Indonesian dishes I had the chance to appreciate in Ubud endless measure of times.

Indonesian plate of mixed greens

One of the conventional Indonesian suppers that just wouldn’t let me be in Bali was gado salad. It was consistently the star of the menu in each vegetarian bistro or warung (a sort of little nearby family-possessed bistro or eatery in Indonesia) I went to. I experienced passionate feelings for that unquestionably flavourful nut lime coconut sauce and gado-gado salad wound up being that one Indonesian dish I was requesting on rehash (alright, just after bubur injin for breakfast, obviously). It was extremely fascinating to see such countless various adaptations of that dish. Each vegetarian bistro was utilizing various vegetables and new servings of mixed greens elements of decision, some of them served their gado salad with tofu and some with tempeh.

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How to make Indonesian gado gado salad:

  • Pretty self-explanatory. This is the easiest meal to put together.
  • Prepare the peanut coconut lime sauce. Ideally, the sauce should be served warm but if you’re pressed for time or can’t be bothered just whisk all sauce ingredients together until smooth and serve it as it is. Traditionally, you should simmer the sauce on the hob for five-ten minutes but, hey, this sauce recipe is already simplified – we are using peanut butter instead of fresh peanuts. I’m all about quick and easy!
  • Prepare the vegetables – slice or shred raw salad ingredients, steam green beans and potatoes.
  • Prepare the tempeh – fry it up right before serving so it’s warm and crispy.
  • Assemble your meal – either serve all fresh and cooked ingredients on a salad platter with a small bowl of peanut sauce on the side or dish salad up in individuals bowls.
  • Don’t forget about the toppings. It’s all about the toppings, always! Serve garnished with chopped peanuts, crackers, red chilli flakes and crispy fried onions.
  • Don’t be shy with the peanut sauce. Properly douse your serving of veggies in it!
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This vegan gado gado salad is a variation of a traditional Indonesian gado gado salad recipe. Fresh and crunchy salad and steamed vegetables are drizzled with sweet-savoury peanut coconut lime dressing and garnished with crunchy toppings. My vegan version of this popular Indonesian dish is healthy and quick and easy to make. It’s fresh, crunchy, spicy and it’s packed with healthy veggies and tempeh which is high in plant-based protein.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 people

INGREDIENTS

Salad ingredients

  • 200 g tempeh
  • 1 tbsp coconut sugar
  • 2 tbsp tamari
  • 500 g baby potatoes (steamed)
  • 200 g fine green beans (steamed)
  • 1 small carrot (julienned)
  • 1/2 cucumber
  • 1 red bell pepper
  • 1 cup red cabbage (shredded)
  • 1 small head organic lettuce (finely chopped)
  • 1 cup bean sprouts
  • 1 packet vegan thai crackers

Peanut dressing

  • 1/2 cup peanut butter (smooth)
  • 2 tbsp tamari
  • 1 tbsp coconut sugar
  • 2 cloves of garlic (minced)
  • 1/2 lime (juiced)
  • 1/3 cup coconut milk
  • 1/4 tsp chilli flakes
  • pinch of ginger
  • 1 and 1/2 tbsp maple syrup
  • few tbsp hot water
  • himalayan salt (to taste)
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Toppings

  • crispy fried onions
  • peanuts (finely chopped)
  • chilli flakes

INSTRUCTIONS

  1. Cut tempeh into cubes and fry on a non-stick frying pan with 1 tbsp coconut sugar and 2 tbsp tamari.
  2. Cut green beans in half.
  3. Cut all salad veggies (red bell pepper in strips, cucumber into slices etc). Divide all salad ingredients into four plates.
  4. To make the gado-gado peanut dressing combine all ingredients in a saucepan and mix well. Simmer on low flame for 5 minutes. For an extra quick version just whisk all sauce ingredients in a bowl and serve the dressing cold (it’s also very delicious but traditionally, it should be served warmed up).
  5. Serve with gado-gado dressing, crispy fried onions, chopped peanuts and vegan Thai crackers. For a healthier version, skip Thai crackers.

NOTES

  • Veggies that haven’t been smothered in the peanut sauce should keep in the fridge for up to 48 hours and the peanut sauce stored in a separate container should be ok for a week, also refrigerated.
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