Indonesian gado-gado salad

Indonesian gado-gado salad is a street salad that’s not fussy. Whatever veggies you have on hand, throw them in and lavish with plenty of spicy peanut sauce.

SALAD:
1 carrot, julienned
1 red pepper, julienned
1 small courgette, shaved into ribbons with speed peeler
wedge of cabbage, shredded finely
a few cherry tomatoes
handful of spinach
handful of flat beans, cut into strips
½ small broccoli, divided into florets
100 g firm tofu, drained
100 g vermicelli rice noodles (optional)
handful of fresh coriander (optional)
hot red chilli, finely sliced (optional)
2 wedges of lime

TOFU MARINADE:
4 tbsp tamari (for GF version) or soy sauce
2 tbsp rice vinegar
2 tsp brown sugar
1 tsp sesame oil
1 garlic clove, minced
2 tsp grated ginger

PEANUT SAUCE:
125 g / ½ cup crunchy 100% natural peanut butter
¼ cup / 60 ml coconut milk
approx. ¼ cup / 60 ml water
1 tbsp tamari (for GF version) or soy sauce
½ tsp ground turmeric
½-¾ tsp hot ground chilli
1 garlic clove, minced
2 tsp grated ginger
1 tsp maple syrup or sugar
1½ tbsp tamarind purée (or lime juice)

View the full recipe at Lazy Cat Kitchen →