Gado-Gado

AuthorVeggie Fest TeamRating

Gado-Gado

CategoryCuisineDiets, Yield4 Servings

This beautiful and fabulous recipe, Gado Gado, was demoed at Veggie Fest, 2019. This crowd-pleasing Indonesian vegetable salad is one of the staples on the menu at Manna Kitchen, the very first vegan restaurant to open in the western suburbs of Chicago.

Ingredients

Dressing Ingredients:
 2 cups ried or roasted peanuts
 2 tablespoons apple cider vinegar
  cup shredded palm sugar or brown sugar
 5 pieces Kaffir leaves
 3 cups water
 5 cloves, garlic, roasted or fried
 1 fresh hot chili
 2 teaspoons salt
Fresh Vegetable Ingredients
 1 head lettuce, thinly sliced
 2 medium tomatoes, cut in wedges
 cucumbers, sliced
 3 ounces mung bean sprouts
Cooked Vegetable Ingredients:
 ½ pound cabbage, boiled and thinly sliced
 ¼ pound long beans, oiled and cut in to 3” long pieces
 ¼ pound carrots, cut to matchstick size, boiled
 1 pound small potatoes, boiled and sliced
Remaining Ingredients:
 1 block of tofu and 1 box tempeh (diced and fried)
Garnish with
 crunchy shallots, sweet soy sauce, lime wedge
 Onion crackers or Melinjo nut crackers

Instructions

Dressing Directions
1

Using a blender, blend all ingredients for the dressing, then heat until boiling.

2

Arrange all the vegetables, tofu and tempeh on the plate. Pour dressing on top and drizzle with soy sauce. Garnish with crispy shallots. Serve with lime wedges and crackers.

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Ingredients

Dressing Ingredients:
 2 cups ried or roasted peanuts
 2 tablespoons apple cider vinegar
  cup shredded palm sugar or brown sugar
 5 pieces Kaffir leaves
 3 cups water
 5 cloves, garlic, roasted or fried
 1 fresh hot chili
 2 teaspoons salt
Fresh Vegetable Ingredients
 1 head lettuce, thinly sliced
 2 medium tomatoes, cut in wedges
 cucumbers, sliced
 3 ounces mung bean sprouts
Cooked Vegetable Ingredients:
 ½ pound cabbage, boiled and thinly sliced
 ¼ pound long beans, oiled and cut in to 3” long pieces
 ¼ pound carrots, cut to matchstick size, boiled
 1 pound small potatoes, boiled and sliced
Remaining Ingredients:
 1 block of tofu and 1 box tempeh (diced and fried)
Garnish with
 crunchy shallots, sweet soy sauce, lime wedge
 Onion crackers or Melinjo nut crackers

Directions

Dressing Directions
1

Using a blender, blend all ingredients for the dressing, then heat until boiling.

2

Arrange all the vegetables, tofu and tempeh on the plate. Pour dressing on top and drizzle with soy sauce. Garnish with crispy shallots. Serve with lime wedges and crackers.

Gado-Gado