Indonesian Peanut Gado Gado Sauce Recipe And Roasted Veggie Salad 4


Indonesian Gado Gado Sauce Recipe And Roasted Veggie Salad

 

You’ve landed here because you’re either looking for a Gado Gado sauce recipe or you’re one of my awesome email subscribers. Either way, you’re gonna be stoked – because this Indonesian peanut sauce is perfect for dressing, marinade or dipping sauce.  It’s sweet, spicy and savory with a little kick, and is super easy to whisk together and drizzle over a traditional Gado Gado salad. 

p.s. If you’re not an email subscriber, but want to be…peek over there at the top 👆, right 👉, where it says “Send me a FREE Cookbook & Weekly Updates” 

 

You may not have ever heard of Gado Gado. I hadn’t until I read Sarah B.’s post – Sarah B.’s Balinese Gado. It’s simply a mix of veggies with a peanut sauce dressing (or if you’ve got a kiddo with a peanut allergy, tahini (sesame paste)).  

 

Below is a list of traditional veggie options you might see in a Gado Gado salad recipe…

 

  1. Potatoes
  2. Beans
  3. Corn
  4. Tofu
  5. Tempeh
  6. Cucumber
  7. Sprouts
  8. Jack Fruit
  9. Chayote
  10. String Beans
  11. Green Beans
  12. Spinach
  13. Cabbage
  14. Carrots

 

But of course, I had to put my own spin. Though traditional Gado Gado salad is a mixture of fresh and blanched veggies, the idea of blanching made me feel a bit blah. I decided to roast a portion of the veggies for my base, and leave some raw for texture along with some lacinato kale, fresh cilantro and sprouts.

 

The textures, flavors and temperature together are like Patrick Swayze and Jennifer Grey in Dirty Dancing – a little naughty, a little nice and definitely unexpected.   

 

Indonesian Gado Gado Sauce Recipe And Roasted Veggie Salad Indonesian Gado Gado Sauce Recipe And Roasted Veggie Salad

 

 

Ok now, let’s get back to the real reason you’re here. The Gado Gado Sauce. It’s got more layers of flavor than a ten layer cake – sweet coconut palm sugar, spicy cayenne, savory garlic, and salty liquid aminos (or soy sauce) – and best of all, like we talked about last week, it’s oil free.   

 

To keep with the oil-free (or, technically, really low-oil) theme I avoided oiling the veggies and only oiled the pan to  keep the veggies from sticking and add a little flavor without the extra fat and calories. 

 

 

I hope you enjoy this unexpectedly delicious salad as much as I did.  Feel free to play around with both the cooking methods and how you use the sauce.  I plan to try it as a sauce for some Thai chickpea burgers.  

 

Indonesian Gado Gado Sauce Recipe And Roasted Veggie Salad

Indonesian Gado Gado Sauce Recipe and Salad
Serves 6
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For the Salad
  1. Coconut oil for greasing pans
  2. 2 sweet potatoes, sliced
  3. ½ sweet onion, peeled and sliced
  4. 1 small head red cabbage, cut into six slices, the remainder shredded
  5. 1 bunch carrots, any color, sliced
  6. 1 block tofu, pressed and cubed (optional)
  7. 1/2 tsp sea salt
  8. 6 leaves kale, de-stemmed and finely chopped
  9. 1 cup packed kale sprouts (or any sprouts)
  10. 1 bunch cilantro, chopped
For the Gado Gado Sauce Recipe
  1. ½ cup natural peanut butter or tahini
  2. Pinch of cayenne pepper powder (or more!) for heat
  3. 2 cloves garlic
  4. 2 Tbsp liquid aminos, soy sauce or tamari
  5. Juice of 1 lime
  6. 2 Tbsp coconut palm sugar
  7. 1/3 cup full fat coconut milk
  8. 1/3 cup water
Instructions
  1. Preheat oven to 400F. Grease three baking sheets; place sliced sweet potatoes on one baking sheet; top with sweet onions; place six slices cabbage and about 2/3 of the sliced carrots on the second baking sheet (leave the remaining fresh for added crunch); place cubed tofu on the third baking sheet; bake all for 20 minutes; flip and bake an additional 25 minutes, or until potatoes are soft. Remove from oven and sprinkle ½ tsp sea salt evenly over vegetables.
  2. Meanwhile, blend or whisk all ingredients for Gado Gado sauce and set aside.
  3. In each of six bowls place one roasted cabbage slice, and evenly divide sweet potatoes, carrots, onions and tofu over same four bowls; top evenly with remaining fresh sliced carrots, remaining shredded cabbage, sliced kale, kale sprouts and fresh cilantro. Drizzle Gado Gado sauce over each bowl.
Adapted from Sarah B
Adapted from Sarah B
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/

Nutrition Facts Indonesian Gado Gado Sauce Recipe And Roasted Veggie Salad
6 Servings
Amount Per Serving

Calories 309.5
Total Fat 14.4 g
Saturated Fat 3.8 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 401.3 mg
Potassium 643.1 mg
Total Carbohydrate 36.1 g
Dietary Fiber 8.2 g
Sugars 9.4 g
Protein 13.2 g
Vitamin A 376.8 %
Vitamin B-12 2.5 %
Vitamin B-6 23.8 %
Vitamin C 133.7 %
Vitamin D 0.0 %
Vitamin E 9.9 %
Calcium 48.2 %
Copper 18.3 %
Folate 13.7 %
Iron 19.8 %
Magnesium 15.8 %
Manganese 60.7 %
Niacin 21.0 %
Pantothenic Acid 6.6 %
Phosphorus 17.4 %
Riboflavin 14.0 %
Selenium 15.2 %
Thiamin 15.2 %
Zinc 9.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts Gado Gado Sauce Recipe Only
6 Servings
Amount Per Serving

Calories 151.2
Total Fat 10.9 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 323.7 mg
Potassium 17.3 mg
Total Carbohydrate 9.5 g
Dietary Fiber 1.3 g
Sugars 2.5 g
Protein 4.7 g


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