Gado Gado

Peanut sauce salad



Prep time

15 minutes

Cook time

30 minutes

Perfect for sharing or as a starter, this salad includes a delicious peanut dipping sauce.


For the sauce:
100g peanut butter
Dash water
garlic clove, crushed
1 red chilli, roughly chopped
1 lime, juice only
2 tbsps  fish sauce
2 tbsps soy sauce
2 tbsps  tamarind sauce
1 tbsp  kecap manis

For the salad:
4 vine tomatoes, quartered
150g  cucumber, cut into batons
100g red cabbage, sliced
radishes, ends removed,  cut into discs
2 eggs
200g salad potatoes
70g beansprouts
2 tsps sesame oil


1. Bring a large pan of water to the boil and add the 2 eggs. Cook for approx. 8 minutes then remove to a bowl of cold water to cool.

2. Add the potatoes to the boiling water and cook for 10 minutes or until a fork can easily pierce them.

3. Combine all sauce ingredients together in a blender and blitz. Spread the sauce around half of each serving bowl.

4. Once the potatoes have cooked, strain and run them under the cold tap to cool.

5. Peel and halve your eggs.

6. Arrange all ingredients in the serving bowls and top with sesame seed oil.

Chef’s tips

Top with mint and coriander leaves for a little extra colour and toasted sesame seeds for texture. Tofu and prawn crackers are also traditionally used. If kecap manis cannot be found, add extra soy sauce. Omit the fish sauce and eggs to make the dish vegan.


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