Malaysian Gado Gado Vegetable Salad with Peanut Sauce
Elevate your lunch or dinner spread with this vibrant Malaysian Gado Gado Vegetable Salad with Peanut Sauce—a delightful medley of fresh, blanched vegetables, crispy golden tofu, tender potatoes, and creamy boiled eggs, all brought together by a rich, luscious peanut sauce. Perfectly balanced with sweet, tangy, and spicy flavors from palm sugar, tamarind paste, and optional chili, this traditional salad is both nourishing and irresistibly aromatic. With its customizable ingredients, simple preparation, and eye-catching presentation, this dish is ideal for a crowd-pleasing appetizer or a light yet satisfying main course. Don’t forget the roasted peanut garnish for a touch of crunch that ties everything together!
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Ingredients
- 200 grams Green beans
- 200 grams Cabbage
- 2 medium Carrots
- 100 grams Bean sprouts
- 2 medium Potatoes
- 300 grams Firm tofu
- 2 tablespoons Vegetable oil
- 3 large Boiled eggs
- 150 grams Peanuts
- 150 milliliters Coconut milk
- 2 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Tamarind paste
- 2 tablespoons Soy sauce
- 1 small Red chili (optional)
- 100 milliliters Water
- 1 large Cucumber
- 0.5 teaspoon Salt
Directions
Step 1
Prepare the vegetables: Trim the green beans and cut them into 2-inch lengths. Shred the cabbage. Peel and slice the carrots into thin sticks. Peel and cut the potatoes into bite-sized pieces.
Step 2
Blanch the vegetables: Bring a pot of salted water to a boil. Add the green beans, cabbage, carrots, and potatoes one at a time, and blanch each until just tender. Remove each vegetable from the water using a slotted spoon and immerse them in an ice bath to stop cooking. Drain and set aside.
Step 3
Cook the bean sprouts: Quickly blanch the bean sprouts for 30 seconds, then drain and set aside.
Step 4
Prepare the tofu: Cut the tofu into cubes and pat them dry with a paper towel. Heat the vegetable oil in a skillet over medium heat and fry the tofu pieces until golden on all sides. Remove from the skillet and set aside.
Step 5
Boil the eggs: Place the eggs in a saucepan, cover them with water, and bring to a boil. Lower the heat to a gentle simmer and cook for 8 minutes. Remove from the water, cool, peel, and slice in half.
Step 6
Make the peanut sauce: Toast the peanuts in a dry skillet over medium heat until light brown and fragrant, then allow to cool. Blend or crush the toasted peanuts into a coarse paste. In a saucepan over low heat, combine the coconut milk, palm sugar, tamarind paste, soy sauce, finely chopped red chili (if using), and water. Stir well to combine, then add the crushed peanuts. Simmer for 5 minutes, stirring occasionally until the sauce thickens slightly. Adjust seasoning with salt if needed and remove from heat.
Step 7
Prepare the cucumber: Slice the cucumber into rounds or sticks.
Step 8
Assemble the Gado Gado: Arrange the blanched vegetables, tofu, boiled egg halves, cucumber slices, and bean sprouts on a large serving platter. Drizzle generously with the warm peanut sauce, or serve the sauce on the side.
Step 9
Serve: Garnish the salad with a few extra chopped peanuts or fresh chili slices if desired, and serve immediately.
Nutrition Facts
| Serving size | (2418.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2442.8 |
| Total Fat 135.0g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 35.3g | |
| Cholesterol 727.5mg | 0% |
| Sodium 3706.0mg | 0% |
| Total Carbohydrate 233.6g | 0% |
| Dietary Fiber 43.9g | 0% |
| Total Sugars 89.3g | |
| Protein 116.5g | 0% |
| Vitamin D 177IU | 0% |
| Calcium 1007.6mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 6109.0mg | 0% |
Source of Calories