Indonesian Gado-Gado
A vibrant vegetable salad tossed in a creamy peanut sauce with a perfect balance of spicy, salty, and tangy flavors. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Place the peanut butter in a medium bowl. Add 3 tablespoons of warm water and stir until the peanut butter softens and becomes thinner, about 30 seconds.
Step 2
Pour in 3 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of chili-garlic sauce. Stir constantly with a spoon until the mixture is smooth and evenly combined, about 1 minute.
Step 3
Taste a small spoonful. If the sauce tastes too thick, stir in 1 tablespoon of warm water at a time until it coats a spoon but still flows freely.
Step 4
Slice the cucumber lengthwise into thin strips, cut carrots into matchsticks, tear cabbage into bite-sized pieces, and leave bean sprouts whole — about 4 cups total on a serving plate or in a wide bowl.
Step 5
Pour the peanut sauce over the vegetables and gently toss with a spoon until every piece is coated, about 30 seconds.
Step 6
Sprinkle the crushed roasted peanuts over the top of the salad in a thin, even layer so they coat the surface.
Tools you’ll need
- medium mixing bowl
- spoon
- cutting board
- chef's knife
- large serving plate or bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
