“Gado” literally means mix in Indonesian — so think of this as the ultimate fridge-clean-out salad that still feels restaurant-worthy.
At its heart, Gado-Gado is all about texture: crunchy veg, soft eggs, fresh sprouts, something hearty (like potato or rice), and that essential peanut sauce tying it all together. Once your non-negotiables are in place, the rest is whatever you’ve got kicking around in the crisper.
Non-Negotiables
- Lettuce, cabbage, alfalfa or snow pea sprouts
- Bean sprouts
- Eggs
- Peanut sauce
Everything else? Dealer’s choice.
How to Make It
1. Prep the Veggies
Chop everything first.
Blanch the flat beans and half of the bean sprouts for 20 seconds only — this keeps them crisp while taking off the raw edge.
2. Build the Salad
Toss the finely sliced wombok with the blanched veg.
Scatter the fresh bean sprouts over the top for that perfect crunch.
3. Plate Like a Pro
Place the salad in the centre of your plate.
Create small “piles” around the outside — eggs, cucumber, carbs, proteins — like a little moat around a castle.
4. Finish
Drizzle generously with peanut sauce and dig in.
Ingredients
Salad Base
- 1/4 Wombok or 1 baby wombok – sliced very fine
- 200g Flat beans – very fine slices (swap for green beans, snow peas or sugar snaps)
- 250g Bean sprouts – washed
- 1 x Dimples Satay Peanut Sauce
- 1 x Cucumber – sliced or cut into batons
Protein Options
- 4 Eggs – boiled
- Chicken tenderloins (pan-fried and shredded), or Tempeh
Carb Options
- Boiled potatoes
- Brown rice
- Jasmine rice
- Vermicelli noodles
Notes from the Kitchen
- I blanch only half the sprouts to keep that fresh-crisp contrast.
- Chicken tenderloins cooked in olive oil + garlic, then shredded with a fork, makes this a proper full meal.
- Garnish with fresh chilli and lime for that extra kick.
