Low Sodium Gado Gado

Indulge in the vibrant flavors of Indonesia with this Low Sodium Gado Gado, a health-conscious twist on a beloved classic. This nutrient-packed salad features crisp green beans, shredded cabbage, crunchy carrots, and creamy pan-fried tofu, all brought together with a luscious homemade peanut sauce that's lower in sodium but rich in taste. The velvety sauce, crafted with unsalted peanut butter, tamarind paste, and a hint of lime juice, delivers a perfect balance of savory, tangy, and slightly sweet notes. Topped with crushed roasted peanuts for added texture, this dish is as visually stunning as it is satisfying. With its blend of fresh vegetables and heart-healthy ingredients, this Low Sodium Gado Gado is perfect for a wholesome lunch or light dinner that doesn't compromise on flavor.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Green beans
• 2 medium Carrots, sliced into thin sticks
• 200 grams Cabbage, shredded
• 250 grams Tofu, firm, cubed
• 1 medium Cucumber, thinly sliced
• 100 grams Bean sprouts, rinsed
• 100 grams Peanut butter, unsalted
• 120 ml Coconut milk, light
• 1 tablespoon Tamarind paste
• 2 tablespoons Lime juice
• 2 cloves Garlic, minced
• 1 small Red chili, deseeded and chopped
• 1 tablespoon Palm sugar, grated
• 2 tablespoons Unsalted roasted peanuts, crushed
• 120 ml Water
• 2 tablespoons Vegetable oil
• 100 grams Lettuce, optional, torn into pieces

Directions

Step 1

In a medium saucepan, bring water to a boil. Blanch the green beans for about 2-3 minutes until tender-crisp, then remove and set aside.

Step 2

Using the same water, blanch the sliced cabbage for about 1-2 minutes until it slightly softens, then remove and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and pan-fry until all sides are golden brown, about 5-7 minutes. Remove and set aside.

Step 4

To prepare the peanut sauce, heat the remaining tablespoon of vegetable oil in a small pan. Add minced garlic and chopped red chili, sauté for about 1 minute until fragrant.

Step 5

In a mixing bowl, combine peanut butter, coconut milk, tamarind paste, lime juice, and palm sugar. Mix in the sautéed garlic and chili.

Step 6

Gradually add water to the peanut mixture, stirring continuously until the sauce reaches a smooth, thick consistency. Adjust the thickness by adding more water if necessary.

Step 7

To assemble the Gado Gado, arrange the blanched green beans, cabbage, sliced carrots, bean sprouts, cucumber, lettuce (if using), and fried tofu on a large serving platter.

Step 8

Drizzle the prepared peanut sauce generously over the vegetables and tofu.

Step 9

Sprinkle crushed unsalted roasted peanuts on top for an extra crunch.

Step 10

Serve immediately and enjoy the vibrant, flavorful, and low sodium Gado Gado.

Nutrition Facts

Serving size	(1743.1g)

Amount per serving	% Daily Value*
Calories	1684.1

Total Fat 111.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 472.5mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 32.6g	0%
Total Sugars 63.5g
Protein 83.4g	0%

Vitamin D 0IU	0%
Calcium 2149.6mg	0%
Iron 17.4mg	0%
Potassium 3547.7mg	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: 55.1%

Protein: 18.3%

Carbs: 26.6%