Soy-Free Gado Gado

Discover the vibrant flavors of this **Soy-Free Gado Gado**, a wholesome twist on the classic Indonesian salad that's perfect for those avoiding soy. Bursting with a medley of fresh, blanched vegetables like carrots, green beans, and cabbage, this recipe also features tender potatoes and hard-boiled eggs for a satisfying, nutrient-packed meal. The star of the dish is the luscious peanut dressing, made creamy with coconut milk and zesty with a hint of lime juice, all enhanced by garlic and a touch of chili for a subtle kick. Quick to prepare in just under an hour, this colorful, sauce-drizzled platter is as nutritious as it is visually stunning. Whether served warm or at room temperature, it's an easy, soy-free way to enjoy the bold and iconic flavors of Gado Gado. Perfect for weeknight dinners or as a shareable centerpiece for gatherings!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Carrots
• 1 large Cucumber
• 200 grams Green beans
• 200 grams Cabbage
• 2 medium Potatoes
• 4 large Eggs
• 100 grams Peanut butter
• 200 ml Coconut milk
• 2 tablespoons Lime juice
• 1 tablespoon Brown sugar
• 2 cloves Garlic
• 1 small Red chili
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil
• 100 ml Water

Directions

Step 1

Peel and slice the carrots into thin strips. Cut the cucumber into thin slices. Trim the ends of the green beans and cut them in half. Shred the cabbage thinly. Peel and cube the potatoes.

Step 2

Bring a large pot of water to a boil. Add the cubed potatoes and cook until just tender, about 10 minutes. Remove and set aside.

Step 3

In the same pot of boiling water, blanch the green beans for about 3 minutes, then remove and set aside. Next, blanch the shredded cabbage for 1 minute, remove, and set aside.

Step 4

In a small saucepan, bring water to a boil. Add the eggs and boil for 8-10 minutes until hard-boiled. Remove, allow them to cool slightly, then peel and cut into halves.

Step 5

To make the dressing, heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add minced garlic and finely chopped red chili. Sauté until fragrant, about 1 minute.

Step 6

Add the peanut butter, coconut milk, lime juice, brown sugar, and salt to the pan. Stir well to combine. Gradually add the water, stirring continuously until the sauce is smooth and creamy. Cook for 3-4 minutes, then remove from heat.

Step 7

Arrange the prepared vegetables and hard-boiled eggs on a large serving platter.

Step 8

Drizzle the peanut sauce over the vegetables and eggs.

Step 9

Serve the Gado Gado warm or at room temperature.

Nutrition Facts

Serving size	(2042.4g)

Amount per serving	% Daily Value*
Calories	1734.4

Total Fat 85.9g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 21.5g
Cholesterol 744mg	0%
Sodium 1951.0mg	0%
Total Carbohydrate 196.3g	0%
Dietary Fiber 30.7g	0%
Total Sugars 66.6g
Protein 68.5g	0%

Vitamin D 164IU	0%
Calcium 533.8mg	0%
Iron 14.6mg	0%
Potassium 5099.3mg	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: 42.2%

Protein: 15.0%

Carbs: 42.9%