Vegan Gado Gado is a delicious, fragrant and spicy Indonesian salad, ready in under 15 minutes!
For the sauce:
- 200g peanuts (skin on)
- 2 tbsp kecap manis*
- 4 cloves garlic
- 2 bird eye chillies
- 1 tbsp palm sugar (or brown sugar)
- 1 and 1/4 cup water
- 1/2 tsp salt
- 1tbsp lime juice
For the salad:
- 4 shallots - peeled and roughly chopped
- 400g cabbage - finely sliced
- 200g beansprouts
- 200g green beans - chopped into 1 inch (2.5cm) pieces
- Put the peanuts (skin on) in a saute pan over a medium heat, without oil.
- Toast for 3-5 minutes, until golden. Shake or stir them in the pan so theat they don’t burn.
- Put the roasted peanuts and all of the other sauce ingredients in a cup blender and blend until smooth.
- Add a splash of oil to the saute pan. Pop in the chopped shallots and fry until soft.
- Fill a saucepan full of hot water and simmer the green beans for 1 minute. After 30 seconds, add the cabbage to the pan.
- Immediately turn the heat off and drop the bean sprouts into the pan, then drain it all straight away.
- In a large bowl, mix the vegetables with the peanut sauce and shallots. Don’t mix it together in the pan, as it will still be warm. It needs to be mixed in a fresh bowl that isn’t hot, so the vegetables don’t continue to cook.
- Top with crushed peanuts, a slice of lime and enjoy!
- Palm sugar is completely different to palm oil. They are manufactured in completely different ways, as stated by the Orangutan Foundation. However, if you don't have palm sugar, brown sugar is the best replacement.
- The vegetables should be crunchy, so follow the instructions as closely as possible to ensure they don't go soggy.
- If you don't have kecap manis, use 1 tbsp soy sauce and 1/2 tbsp maple syrup.
- Category: Lunch
- Method: Stove-top
- Cuisine: Indonesian
Keywords: vegan gado gado, vegan gado gado recipe, gado gado sauce