Gado Gado Salad

Gado Gado Salad Indonesia

Chef Devan Rajkumar shares his vibrant Gado Gado Salad—an Indonesian street food classic bursting with color and crunch. Tossed in a rich, tangy peanut sauce, this salad blends tender vegetables, crispy tempeh, and creamy eggs for a balance of flavor and texture that’s pure global street food comfort.

Ingredients:

Salad:

• 4 cups (960ml) spinach
• 2 cups (480ml) green beans
• 3 cups (720ml) beansprouts
• 2 large or 3 medium potatoes, peeled and cut into 1 inch cubes
• 3 cups (720ml) shredded Napa cabbage, green parts only
• 1 cucumber, sliced diagonally
• 4 eggs
• 1 block tempeh, sliced ¼-to ½ inch thick
• Neutral oil for frying, such as vegetable or peanut
• Shrimp chips
• Fried shallots
• 1 Thai chili, thinly sliced (optional)
• 4 lime wedges

Peanut Sauce:

• 1/3 cup (80ml) crunchy peanut butter
• 2 tbsp (29.6ml) red curry paste
• 1 tbsp (14.8ml) Kecap Manis
• 2 tsp (9.9ml) sambal oelek
• 1 clove garlic, grated
• Juice of 2 limes
• 2 tsp (9.9ml) fish sauce
• 2 tsp (9.9ml) rice vinegar
• ¼ cup (60ml) coconut milk
• 1/3 cup (80ml) water
• ½ tsp (2.5ml) salt

Method:

For the Salad:

Bring a large pot of water to a boil over high heat. Add the potatoes to the water and cook for 7-10 minutes or until cooked through. Use a slotted spoon to transfer the potatoes to a colander.

Carefully add the green beans to the boiling water and blanch for 1 minute. Use a slotted spoon to transfer the green beans to an ice bath to stop the cooking process.

Carefully add the beansprouts to the boiling water for 30 seconds. Use a slotted spoon to transfer the beansprouts to an ice bath.

Quickly submerge the spinach in the boiling water and immediately transfer to an ice bath using a slotted spoon.

Carefully add eggs to the boiling water and cook for 8 minutes. Use a slotted spoon to transfer the eggs to an ice bath. Once the eggs are cool, peel and slice in half.

Add a thin layer of oil to a skillet and heat on medium high. Add the tempeh and cook for 2 minutes on each side, or until the tempeh turns golden brown. Transfer to a paper towel lined tray.

For the Peanut Sauce:

Add all ingredients to a saucepan over medium heat. Bring to a simmer, adjust the heat to medium low, and cook, stirring regularly, until the sauce thickens slightly, about 5 minutes.

To Finish:

Toss potatoes, spinach, green beans, beansprouts, napa cabbage, and cucumbers with the peanut sauce (the salad will be heavily dressed). Slice eggs on in half and place on top of the salad along with the fried tempeh. Garnish with Thai chili (optional), fried.