Gado Gado Style Salad with Peanut Sauce



Ingredients:  Gado Gado

3 carrots grated

1 lettuce finely shredded

1 large handful of mung bean sprouts (Jia He Asian Food)

2-3 spring onions (Wairuna Organics)

1 cucumber diced

3 hard-boiled eggs (Agreeable Nature Free Range Eggs) omit for vegan option

Handful or so tofu puffs – or whatever your preference (Jia He Asian Food)


Ingredients:  Peanut Sauce

1 onion (finely chopped)

2 cloves garlic (chopped)

2 Tbsp oil

1 Tbsp brown sugar

1 Tbsp soy sauce

1 Tbsp lemon juice

1 cup water 

Half cup peanut butter (I use BAY Rd chilli peanut butter)

1 tsp chilli flakes (optional)

Half cup coconut cream

Salt to taste


Gado Gado Method:

Grate 3 or more carrots into a bowl; add the lettuce, mung bean sprouts, a few finely chopped spring onions and a cucumber diced.  Then add 3 hard-boiled eggs, chopped (omit for a vegan version of this salad) and tofu puffs.

Dress this salad with peanut sauce (see below).


Peanut Sauce Method:

Cook onion, garlic with the oil in a small pot for 5 mins on a medium heat.  Add brown sugar, soy sauce, lemon juice, water & cook for further 5 minutes. Stir in peanut butter to blend. Add coconut cream and chilli if using. Stir to mix and thin with water if necessary.  Dress over Gado Gado or this sauce is also great over chicken or meat.


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