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Indonesian Salad (Gado-Gado)



  • Coconut-Peanut Dressing
  • 1 cup bean sprouts
  • 1 cup shredded cabbage
  • 4 ounces bean curd (tofu), drained and cut into 1-inch pieces
  • 2 tablespoons peanut oil or vegetable oil
  • 1 cup sliced cooked potatoes
  • 1 cup cooked cut green beans
  • 1 cup cooked sliced carrots
  • 1 medium cucumber, sliced
  • 2 hardboiled eggs, peeled and slice

Coconut-Peanut Dressing

  • 1/2 cup flaked coconut
  • 1 cup hot water
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 teaspoons ghee or peanut oil
  • 2/3 cup peanut butter
  • 1/2 cup water
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon chili powder
  • 1/8 teaspoon ground ginger


  1. Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.
  2. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.
  3. Remove with slotted spoon; drain.
  4. Cook potatoes in same skillet until light brown; drain.
  5. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.
  6. Pour dressing over salad.
  7. Coconut-Peanut Dressing: Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds.
  8. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.
  9. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat.
  10. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
  11. Serve warm.

Yield: 6 to 8 servings

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