A typical Indonesian dish, gado gado literally translates to “mix mix”. There’s a number of different regional versions of this exotic buffet of vegetables throughout Indonesia and many consider it a national dish. It cuts across your palate in a multitude of ways, from sweet to tart, spicy to salty. The rule of thumb when making gado gado is to keep the vegetables crispy. You can experiment with a mix mix of cooked and raw vegies, too. Some people serve it with tempeh or tofu and also topped with crushed peanuts or crunchy garlic. Just have fun with it as there are no strict rules with gado gado.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- ½ head Chinese cabbage, shredded
- Bunch bok choy, roughly chopped
- 250g green or snake beans, cut into 4cm lengths
- 1 cup bean sprouts
- 4 boiled eggs, peeled & halved
- Crisp-fried garlic, to serve (optional)
- Handful chopped nuts, such as almonds, peanuts or raw cashew nuts, to serve (optional)
- Dressing
- 1 small garlic clove, minced
- 2–3cm piece of ginger, peeled & grated
- 2 tbsp apple-cider vinegar
- 2 tbsp additive-free coconut milk
- 3 tbsp almond or peanut butter
- 2 tbsp tamari
- ½ tsp sesame oil
- 2 tbsp lemon juice
- 5 drops stevia liquid
- Celtic sea salt & freshly ground black pepper
Method
- Steam vegetables over saucepan of simmering water for 6 mins or until tender.
- Meanwhile, to make dressing, place all ingredients in a bowl and whisk until well combined. Season with salt and freshly ground black pepper.
- Transfer vegetables to serving bowl and coat with dressing, tossing well to combine. Top with sprouts and eggs, sprinkle over crispy garlic and chopped nuts, if using, and serve.
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