Gado gado salad (vegetables with peanut sauce)

Author: Simon and Alison Holst - TV Personalities, Authors

Photographer: Melanie Jenkins

First published: Nov 2011

Serves: 4

Time to make: 20 mins

Total cost: $12.80 / $3.20 per serve

(at time of publication)

Ingredients

More weights & measures

Peanut sauce (makes 1 ½ cups)

½ teaspoon tamarind paste or 1-2 tablespoons lemon juice

1 cup boiling water

100g roasted peanuts

1 clove garlic

1-2 teaspoons grated fresh ginger

1 teaspoon minced chilli (or 1 small red chilli)

1 tablespoon brown sugarlight brown cane sugarX

1 tablespoon salt-reduced soy sauce

Vegetable platter

lettuce or spinach

500g cooked waxy or new potatoes, cubed or sliced

1 ½ cups cooked green beans or snake beans

1 cucumber, halved lengthways, deseeded, sliced

1-2 cups thinly sliced cabbage or Chinese cabbage

100g (1 cup) beansprouts

100g cooked tofu, cubed or sliced

4 hard-boiled eggs, quartered or sliced

chopped fresh basil or fresh coriandercilantroX (optional)

Instructions

1 To make sauce, blend tamarind paste and boiling water in a small bowl. Leave to stand for 2-3 minutes. Use a stick blender or food processor to briefly process the remaining sauce ingredients then add tamarind water through a strainer, discarding any tamarind pulp. Process again to make a fairly smooth paste.

2 Transfer sauce to a microwave-proof bowl (or pot) and heat to boiling for 2-3 minutes or until sauce has thickened to desired ‘gravy’ consistency. Set aside to cool (a little) while preparing vegetables.

3 To make vegetable platter, cover a platter (or individual plates) with a layer of lettuce or spinach leaves. Arrange potatoes then other vegetables, tofu and eggs in piles over lettuce, finishing with a sprinkling of fresh herbs (if using). Either cover salad generously with peanut sauce or serve peanut sauce on the side so diners can help themselves.

Variations

For a meaty version, serve with skewers of grilled chicken, lamb or beef on the side.
Grill extra tofu cubes on skewers to add protein to a vegetarian meal.
Make it gluten free: Use gluten-free soy sauce and check tamarind paste, minced chilli and tofu are gluten free.

Nutrition Info (per serve)

Calories 411cal

Kilojoules 1720kJ

Protein 22g

Total fat 21g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 7g

Dietary fibre 7g

Sodium 250mg

Calcium 170mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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