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Gado-Gado

A vibrant Indonesian salad with steamed vegetables, fresh greens, and creamy peanut sauce.

Gado-Gado

Ingredients

  • Green beans
  • Carrots
  • Cabbage
  • Spinach
  • Potatoes or sweet potatoes
  • Cucumber
  • Optional: bean sprouts, tofu, boiled egg
  • Peanut Sauce: ⅓ cup peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chili paste, 1 tsp honey or sugar, water to thin

Method

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Swaps & variations

  • Nut-free: use sunflower seed butter
  • Greens: kale, bok choy, Swiss chard
  • Protein: tofu, chickpeas, tempeh

Storing & freezing

Vegetables keep 2–3 days refrigerated. Peanut sauce keeps 1 week refrigerated; freezes well.

Grow it yourself

  • Direct sow after frost.,Need warm soil and full sun. Green Beans
  • Sow directly; need loose soil.,Water consistently. Carrots
  • Cool-season crop.,Start indoors and transplant. Cabbage
  • Prefers cool temperatures.,Partial shade in summer. Spinach
  • Potatoes: plant early spring.,Sweet potatoes: need heat and sandy soil. Potatoes / Sweet Potatoes
  • Need trellising and consistent moisture. Cucumbers
  • Nasturtiums deter aphids.
  • Garlic spray repels whiteflies.
  • Row covers protect cabbage and spinach from moths.
  • Pick young and tender every few days. Green Beans
  • Harvest when firm and brightly colored. Carrots
  • Cut heads when tight and full. Cabbage
  • Harvest outer leaves. Spinach
  • Harvest when foliage dies back. Potatoes
  • Harvest before over-maturing. Cucumbers

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