Indonesian Gado-Gado
A vibrant vegetable salad tossed in a creamy peanut sauce with a perfect balance of spicy, salty, and tangy flavors. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- ⅓ cup creamy peanut butter
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon fresh red chili or chili-garlic sauce
- 4 cups mixed vegetables (cucumber, carrots, cabbage, bean sprouts, or tomatoes)
- ¼ cup roasted peanuts, roughly crushed
Instructions
- 1
Place the peanut butter in a medium bowl. Add 3 tablespoons of warm water and stir until the peanut butter softens and becomes thinner, about 30 seconds.
- 2
Pour in 3 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of chili-garlic sauce. Stir constantly with a spoon until the mixture is smooth and evenly combined, about 1 minute.
- 3
Taste a small spoonful. If the sauce tastes too thick, stir in 1 tablespoon of warm water at a time until it coats a spoon but still flows freely.
- 4
Slice the cucumber lengthwise into thin strips, cut carrots into matchsticks, tear cabbage into bite-sized pieces, and leave bean sprouts whole — about 4 cups total on a serving plate or in a wide bowl.
- 5
Pour the peanut sauce over the vegetables and gently toss with a spoon until every piece is coated, about 30 seconds.
- 6
Sprinkle the crushed roasted peanuts over the top of the salad in a thin, even layer so they coat the surface.
Tools you’ll need
- medium mixing bowl
- spoon
- cutting board
- chef's knife
- large serving plate or bowl
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