The tasty peanut sauce makes any assortment of vegetables irresistible.

Gado gado (Indonesian Mixed Vegetable Salad with Peanut Sauce)

The tasty peanut sauce makes any assortment of vegetables irresistible.


For the salad components:

  • 4 cups Spinach (blanched briefly in salty water and strained)
  • 6 whole eggs (hard-boiled, peeled, and cut in half)
  • 1 large cucumber (peeled and sliced 1/8-1/4” thick. )
  • ¼ cauliflower (stem removed, cut into bite-sized florets)
  • 4 small Yukon gold potatoes (boiled whole and cut into bite-sized pieces)
  • 2 cups green beans (blanched in salty water to al dente and strained)
  • 2 cups bean sprouts (rinsed under cold water and allowed to dry)

For the peanut sauce:

  • ½ cup smooth natural peanut butter
  • ½ cup coconut milk
  • 1/3 cup warm water
  • 1 Tbsp red curry paste
  • 2 Tbsp granulated white sugar
  • 1 Tbsp soy sauce
  • Zest from 1 fresh lime
  • 1.5 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oelek (fantastic spicy red chili pepper sauce)
  • ½ Tbsp salt
  • ½ clove garlic (finely minced)


  • Prepare your cooked vegetables and set aside.
  • Prepare your raw vegetables and set aside.
  • For the sauce, place all of the sauce ingredients in a pot on the stove and bring to a simmer.
  • Taste and adjust the amount of lime juice, sugar, and salt to your preference.
  • Allow sauce to cool to room temperature.
  • Arrange plates with the mix of vegetables and drizzle on the spicy & sweet peanut sauce.


This dish can be made with any mix of vegetables you like, with some items cooked and other vegetables served raw.
You can serve this dish as a delicious vegetarian entrée.
Many recipes for the gado gado peanut sauce include Kecap Manis, or Indonesian sweet soy sauce, instead of sugar and soy sauce. Kecap Manis is thicker than conventional Japanese soy sauce.
Skip to content