Indonesian Vegetable Salad (Gado Gado) with Peanut Dressing
A potpourri of vegetables, gado gado is one of Indonesia’s signature dishes. Meaning “mix mix,” this simplified adaptation highlights the abundance of fresh ingredients available on the islands. This salad has it all — gorgeous color, crunchy texture, and fabulous flavor. And the peanut dressing is so good, you’ll want to put it on everything — but be sure to save some for the salad. The peanut dressing recipe makes enough to serve with the salad and the chicken. Any leftover dressing will keep for up to a week in the refrigerator.
FOR THE DRESSING, WHISK:
FOR THE SALAD, BLANCH:
For the dressing, whisk together peanut butter, lime juice, water, sugar, soy sauce, sambal, ginger, shallots, and salt.
For the salad, blanch beans in a pot of boiling salted water until crisp-tender, 3 minutes. Transfer beans to a bowl of ice water to stop the cooking; drain.
Combine beans, cabbage, radishes, mint, cucumbers, tomatoes, carrots, sprouts, eggs, and peanuts in a bowl; serve with dressing.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 924mg 38%
Carbs 25g 8%
*Percent Daily Values are based on a 2,000 calorie diet.