Gado Gado #EattheWorld

This Indonesian Salad is dressed with a delicious peanut sauce.  It is wonderful with a stirfry or with the Beef Rendang that I am also sharing with you today.

We are traveling to Indonesia today as we Eat the World......

Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

• Amy’s Cooking Adventures: Nasi Goreng with Chicken 
• Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 
• Culinary Cam: Rijsttafel, An Indonesian Feast with a Colonial Twist 
• A Day in the Life on the Farm: Gado Gado
• Sneha’s Recipe:  Nasi Goreng (Vegetarian)
• Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 
• Sugarlovespices: Slow Cooked Beef Rendang, Indonesian Beef Stew

I served up this delicious salad as a first course followed by Beef Rendang, another Indonesian Recipe that I am sharing with you today with my Sunday Funday Blogging group.

This salad could easily be a complete, light meal though with all of the delicious ingredients it incorporates.  Fresh vegetables, cooked potatoes, and hard-boiled eggs drizzled with a scrumptious peanut sauce that is then passed for folks to add more if they wish.  

 

Vegetables, Salads, Entrees, Side Dish,

Salads

Indonesian

Yield: 4 side dish servings or 2 main course servings

Author: Wendy Klik

Gado Gado (Indonesian Salad)

Fresh vegetables, cooked potatoes, and hard-boiled eggs drizzled with a scrumptious peanut sauce that is then passed for folks to add more if they wish.

Prep time: 15 MinTotal time: 15 Min

Ingredients

Peanut Dressing

• 1/3 c. natural peanut butter
• 4 t. red curry paste
• 3 t. soy sauce
• 1 t. honey
• 1/2 t. garlic chili sauce
• pinch of salt
• juice of 1 lime
• 1/2 c. full-fat coconut milk
• 1/2 c. water

Salad

• 4 c. greens of choice (I used an assortment of Power Greens)
• 2 c. beansprouts
• 4-6 fingerling potatoes, cut into 1/2" slices
• 1 cucumber, sliced
• 2-3 hardboiled eggs, sliced
• 1 c. shredded or sliced carrots

Instructions

1. Place all of the dressing ingredients into a food processor and puree until smooth. Pour into a small pitcher or bowl.
2. Place the greens on a platter. Arrange the beansprouts, potato, cucumber, eggs, and carrots over the greens. Drizzle with some of the dressing and serve with additional dressing for people to add as desired.

Notes

Adapted from a recipe found at Recipe Tin Eats

Nutrition Facts

Calories

497.78

Fat (grams)

21.29 g

Sat. Fat (grams)

8.81 g

Carbs (grams)

64.41 g

Fiber (grams)

9.51 g

Net carbs

54.89 g

Sugar (grams)

11.48 g

Protein (grams)

18.13 g

Sodium (milligrams)

458.95 mg

Cholesterol (grams)

116.56 mg

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