Gado Gado salad

Gado Gado salad

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(4 ratings)

Prep: 25 mins Cook: 15 mins


Serves 4 - 6

Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch

Nutrition and extra info

Nutrition: per serving (6)

  • kcal398
  • fat22g
  • saturates6g
  • carbs30g
  • sugars13g
  • fibre4g
  • protein18g
  • salt1.5g
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  • 1 tbsp vegetable oil
  • 200g firm tofu, chopped into small chunks
  • 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g green beans, halved lengthways
  • 250g Chinese cabbage, finely shredded
  • ½ cucumber (or 1 baby cucumber), thinly sliced
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 1 carrot, shredded



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful coriander, leaves picked and roughly chopped
  • handful prawn crackers



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 4 tbsp crispy onions

For the peanut dressing

  • 50g peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 3 tbsp kecap manis (or 2 ½ tbsp soy sauce and ½ tbsp honey)
  • 2 tsp shrimp paste or dried crayfish
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp soft dark brown sugar
  • 1 garlic clove, crushed
  • 2 fat red chillies ( I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped
  • 150ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • juice 1 lime



    The same shape, but smaller than…


  1. Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool.

  2. Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.

  3. To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash together with a fork until smooth and combined. Whisk in the remaining ingredients.

  4. Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.

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Comments, questions and tips

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Alexandra Radulovich's picture
Alexandra Radulovich
28th Jan, 2019
I loved this recipe so much! The flavors were just beautiful! My fussy non-vegetarian partner also really loved it (which says a lot!). Only thing I would double the tofu and eggs next time to make it a bit more filling (we're big eaters). Can't wait to make it again!
3rd Apr, 2017
I really loved this. True it takes quite a long time to prepare and this is easily enough for 6. Will make again.
25th Sep, 2016
This is one giant bowl of amazing. It takes quite a long time to make but my word, the flavours, the textures and the look of it all is so very worth it.
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