A typical Indonesian dish, gado gado literally translates to Mix Mix. There are a number of different regional versions of this exotic buffet of vegetables throughout Indonesia and many consider it to be a national dish. It cuts across your palate in a multitude of ways from sweet to tart, spicy to salty.
The rule of thumb when making Gado Gado is to keep the vegetables crispy. You can experiment with a Mix Mix of cooked and raw veggies too. Why not try including any of the following components?
Here’s a salad that you can serve as a starter, main or even tumble into a lunch box for work and can be served warm or chilled.
This recipe can be adapted using any vegetables you like. Some people serve theirs with tempeh or tofu and also topped with crushed peanuts or crunchy garlic.
Just have fun with it there are no rules with Gado Gado.
Mix it up!
- ½ head Chinese cabbage shredded
- 1 cup bok choy roughly chopped
- 2 cups green beans or snake beans cut into 4 cm lengths
- 1 cup bean sprouts
- 4 boiled eggs peeled and halved
- ½ cup Gado Gado Dressing
- Steam vegetables in steamer basket over two cups of boiling water
- Steam for about six mins or until tender
- Place in serving bowl and dress with Asian dressing
- Toss well then top with sprouts and eggs
- Sprinkle with crispy garlic or crushed nuts (optional)
- 1 small garlic clove, crushed
- 1 2-3 cm knob ginger, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut milk
- 3 tablespoons almond or peanut butter
- 2 tablespoons wheat free tamari
- 1/2 teaspoon sesame oil
- 2 tablespoons lemon juice
- 5 drops liquid stevia
- Whisk all dressing ingredients together in a bowl and add sea salt and freshly ground black pepper to taste.