Gado Gado is a delicious Indonesian dish made of rice and raw or blanched vegetables, topped with a creamy peanut dressing. It’s best served a little warm, even if that seems less salad-y than a cold dish. If you like, give each person a bowl of rice and put the vegetables, sauce, and add-ons out on the table so everyone can help themselves to toppings. If you’re allergic to nuts, skip this recipe.
Sharp knife (adult needed)
Small mixing bowl
1. To make the dressing: Put the skillet on the stove, add the oil, and turn the heat to medium. Add the ginger and garlic and cook until they are sizzling and very fragrant, about 1 minute. Scrape the ginger-garlic mixture into the mixing bowl, add the rest of the dressing ingredients, and whisk until creamy and blended. Taste the dressing: If it needs a flavor boost, add a splash more soy sauce or lime juice.
2. Put1⁄2 cup rice and 1cup vegetables in each bowl. You can arrange it all prettily, or just dump it in—it’s totally up to you!
3. Top each bowl with dressing and serve right away.
Our Favorite Vegetables for Gado Gado
- Green beans, raw or blanched, cut into 1-inch pieces
- Cabbage, raw or blanched, cut into 1-inch squares
- Baby spinach, raw or blanched
- Snow or sugar snap peas, raw or blanched
- Broccoli florets, raw or blanched
- Carrot, raw or blanched, sliced
- Radishes, sliced
- Cucumber, diced
- Bean sprouts
Try topping each bowl with any or all of the following:
• 1 tablespoon chopped peanuts
• 2 tablespoons fresh cilantro leaves
• 1 teaspoon Sriracha or other hot sauce (if you like it spicy)
• 1 hard-cooked egg, halved
• 1⁄2 cup cubed cooked or raw tofu
• 1⁄2 cup sliced leftover chicken
• 1 lime wedge, for squeezing