Mix all the dressing ingredients together. Add cold water gradually, mixing in between, until the dressing is able to be spooned. Fry the tofu and set aside. Steam the green beans, potatoes and baby corn and set aside. Let cool. Arrange the lettuce at the bottom of a salad bowl. Top with the rest of the vegetables and ingredients. Next place the carrots and cabbage in the steamer and cook for 2-4 minutes until tender-crisp, then toss with remaining coconut oil. In a large bowl combine all the steamed veggies with sprouts, shallots and cilantro. Sprinkle with salt and toss. 5. To serve, spoon a generous portion of sauce onto each plate. Steps. GADO GADO PEANUT SAUCE: Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it. Taste and adjust as follows: lime for more sour, salt, sugar for sweet. How to make Gado Gado Recipe. ‘Gado Gado’ literally meaning “mix mix†, is an Indonesian salad of mixed vegetables with a peanut dressing. It is also a Bún chả giò (pronounced “boon sha joh / boon cha yaw”) is a Vietnamese cold noodle salad topped with crispy spring rolls. Bún means rice, while chả giò means spring rolls / egg rolls. The salad itself is made with rice noodles and salad veggies such as shredded lettuce, cucumber and bean shoots, with fresh herbs (think mint Beansprouts: Indonesian potato salad (gado gado) You may think it a little odd to have a can of beansprouts in the cupboard but apart from the convenience, fresh beansprouts go off very quickly. FO5YxEg.

gado gado salad ingredients