Gado Gado
Indonesian classic, a salad as healthy as it is satisfying
Servings: 2
Calories: 659kcal
Ingredients
For the sauce
- 4 tbsp peanut butter
- 1/2 cup coconut milk
- 2 tsp mild red curry paste
- 1 tsp sambal oelek more or less to taste
- 1 lime juice
- 1 clove garlic peeled and minced
- 3 tsp soy sauce
- 1 tsp ketchup
For the salad
- 2 eggs
- 1 potato cut in chunks
- 1/2 cup green beans trimmed
- 2 cups spinach
- 1 tbsp ginger peeled and minced
- 1 clove garlic peeled and minced
- 1 green chili chopped
- 1 tbsp oil
- 1 cup bean sprouts
- 1/2 cucumber thickly sliced
- 2 cabbage leaves shredded
- 1 carrot shredded
- 1 tbsp peanuts chopped
- 1 handful prawn crackers
Instructions
For the sauce
- Mix all the ingredients in a small saucepan. Bring to a boil then turn the heat down. Cook for about 5 minutes until thickened, stirring occasionally to stop it catching.
- Bring a pan of water to a boil and cook the eggs and potatoes for about 10 minutes. Peel and halve the eggs.
- Heat the oil in a pan over medium-high heat. Add the potatoes and chili and cook for about 5 minutes until golden and crisp. Turn out of the pan.
- Add the spinach and ginger and cook for 1-2 minutes until wilted.
- Arrange the spinach, bean sprouts, cabbage and carrot on the plates. Top with the crispy potatoes and hard-boiled eggs. Scatter with peanuts and serve with the sauce and prawn crackers on the side.
Nutrition
Calories: 659kcal | Carbohydrates: 55.9g | Protein: 23.2g | Fat: 44g | Cholesterol: 186mg | Sodium: 650.5mg | Sugar: 16.3g