Gado gado recipe: tasty salad with spicy peanut dressing

Gado gado might be one of our favourite healthy lunch ideas –it's crunchy, colourful and packed full of flavour

gado gado
(Image credit: Pip and Nut)

Gado gado is a popular Indonesian salad dish that's crunchy, colourful, and full of plant-based protein And we think it makes the perfect midday meal, especially if you're making a little bit of an effort to up your plant based proteins. 

Make as much or as little salad as you like using whatever you have in your fridge, we appreciate that you may be a little short on ingredients at the moment so feel free to substitute anything that you may be missing. You can also add a grain like brown rice or quinoa to bulk up this dish. Ooh and we like to make up a few extra jars of the peanut dressing from this recipe and pop it in the fridge to spice up our steamed veg, salads, and leftovers.

Discover the full recipe below, then head over to our food hub for more recipe ideas and inspiration.

  • Special thanks to Pip & Nut for sharing this super tasty recipe with us

Gado Gado

Ingredients

For the salad:

  • Crispy tofu
  • Boiled potatoes
  • Pickled red onions
  • Bean sprouts
  • Coriander

For the dressing:

  • 4 garlic cloves, peeled
  • 6 shallots, peeled
  • 1 stalk of lemongrass, chopped
  • 1 large thumb-size piece of ginger
  • 2 1⁄2 tablespoons of sambal oelek chilli paste
  • 4 tablespoons of peanut oil
  • Peanut butter, 225 grams (we've used Pip & Nut Smooth Peanut Butter)
  • 2 tablespoons of sugar of choice
  • 1 teaspoon of flakey sea salt
  • 2 teaspoons of smoked paprika
  • 1 tablespoon of tamarind paste
  • Coconut milk, 250 millilitres 

Method:

1. Put the garlic, shallots, lemongrass, ginger, sambal oelek and oil into a processor and blitz until you have a thick smooth paste. 

2. Tip into a pan and place over a medium heat. Fry, stirring often for 20 minutes

3. After 20 minutes add the peanut butter, sugar, salt, paprika and tamarind paste and continue to cook for a further minute. Add the coconut milk and stir until combined.

4. If not very thick, simmer until it reaches the perfect dressing consistency. Remove from the heat and let cool. Store in a sterilised jar in the fridge & before using loosen slightly with a little splash of hot water. Makes approximately 800g of dressing.

Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.

Looking for more recipe ideas?

  • Lentil salad – this puy lentil salad is topped with feta for extra flavour