Gado Gado
Gado Gado
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.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Small skillet
- Heatproof spatula
- Small mixing bowl
- Whisk
- 4 bowls
Ingredients
- **For the dressing**
- 1 teaspoon vegetable oil
- 1 teaspoon finely minced or grated peeled ginger or 1⁄2 teaspoon ground ginger
- 1 garlic clove, minced or 1⁄4 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup (if you like)
- 1 tablespoon low- sodium soy sauce
- 1⁄4 cup peanut butter
- 1⁄4 cup hot water
- **For the Gado Gado**
- 2 cups cooked brown rice*
- 4 cups vegetables
Instructions
- 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.
- Put 1⁄2 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!
- Top each bowl with dressing and serve right away.
Notes
Our Favorite Vegetables for Gado Gado
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
- 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