Low Carb Gado Gado

Discover a vibrant twist on a classic Indonesian favorite with this Low Carb Gado Gado! Bursting with fresh, colorful vegetables like crunchy green beans, crisp cucumber, and shredded red cabbage, this recipe is a feast for both the eyes and the taste buds. Protein-packed tofu and a luscious, creamy peanut sauce made with coconut milk, lime juice, and a hint of chili add indulgent flavor while keeping it low-carb. Finished with toasted peanuts and sesame seeds for a delightfully nutty crunch, this dish offers a perfect balance of textures and bold, savory notes. Ready in just 35 minutes, it's a healthy, plant-based meal that’s as satisfying as it is nutritious. Perfect for keto diets or anyone seeking a flavorful, low-carb dinner idea!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 100 grams Green beans
• 100 grams Cauliflower florets
• 1 medium Cucumber
• 4 large Radishes
• 100 grams Red cabbage
• 200 grams Tofu
• 50 grams Peanuts
• 100 ml Coconut milk
• 3 tablespoons Peanut butter
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 2 cloves Garlic
• 1 teaspoon Fresh ginger
• 0.5 teaspoon Chili flakes
• 0.5 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Sesame seeds

Directions

Step 1

Start by preparing the vegetables. Trim the ends off the green beans and chop them into halves. Slice the cauliflower into small florets.

Step 2

Cut the cucumber into thin rounds. Slice the radishes and shred the red cabbage.

Step 3

Cut the tofu into cubes. Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and fry until golden on all sides, about 8-10 minutes. Remove and set aside.

Step 4

In a small saucepan, lightly toast the peanuts on medium heat for about 5 minutes, then remove and set aside.

Step 5

In the same saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, minced garlic, grated ginger, chili flakes, and salt. Cook over low heat while stirring continuously until the sauce is smooth and slightly thickened, about 5 minutes.

Step 6

Briefly blanch the green beans and cauliflower florets in boiling water for about 3-4 minutes until they are tender-crisp. Drain and immediately rinse under cold water to preserve their color and crunch.

Step 7

Assemble the salad by placing a mix of the blanched vegetables, cucumber, radishes, red cabbage, and tofu onto a serving platter.

Step 8

Drizzle the warm peanut sauce over the arranged vegetables and tofu. Top with toasted peanuts and sprinkle sesame seeds for a nutty finish.

Step 9

Serve the Gado Gado immediately as a fresh and nutritious low-carb meal.

Nutrition Facts

Serving size	(1128.2g)

Amount per serving	% Daily Value*
Calories	1423.6

Total Fat 102.8g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 32.1g
Cholesterol 0mg	0%
Sodium 3570.9mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 23.1g	0%
Total Sugars 34.3g
Protein 68.0g	0%

Vitamin D 0IU	0%
Calcium 955.7mg	0%
Iron 17.3mg	0%
Potassium 2655.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 17.8%

Carbs: 21.7%