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Recipes Around the World International Vegetarian Union
Vegan South-East Asian Recipes
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Gado Gado (Mixed Vegetable Salad with Peanut Sauce)

Origin: Java; Serves: 8 to 10

  • 1/2 pound small potatoes, boiled in their skins until tender, peeled and sliced
  • 1 cup shredded cabbage, boiled for 2 minutes and drained
  • 1/2 pound carrots, sliced thin, boiled for 2 minutes and drained
  • 1/2 pound bean sprouts, boiled for 3 minutes and drained
  • 1/4 pound green beans, cut into 2-inch lengths, boiled for 3 minutes and drained
  • 1 cucumber, halved lengthwise, seeded and sliced (about 1 cup)
  • 1 cup sliced jicama (optional)
  • Peanut Sauce (see first recipe above)
  • 2 squares of Chinese soybean curd, boiled for 10 minutes, drained, and cut into 1/2-inch cubes
  • 3 tablespoons Crispy Fried Shallots
Note: Vegetables may be added to the ingredients or substituted for the ones listed here

Chill all the vegetables separately in individual containers.

In a large serving bowl or on a platter, arrange the vegetables in layers as follows:
Potatoes on the bottom, then the cabbage, carrots, bean sprouts, green beans, cucumber, and jicama.

Pour the warm Peanut Sauce over the salad

Scatter the soybean cubes and the Crispy Fried Shallots on top.
Serve at room temperature.