Gado Gado Salad with Spicy Peanut Dressing

Crunchy, colourful, and full of plant-based protein, gado-gado is a popular salad dish from Indonesia. We like to make up a few extra jars of the peanut dressing and pop it in the fridge to spice up steamed veg, salads and leftovers throughout the week.

Prep time

20 minutes

Cook time

25 minutes

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Ingredients

Salad
Crispy tofu
Boiled potatoes
Pickled red onions
Bean sprouts
Coriander
Spicy Peanut Dressing
4 garlic cloves - peeled
6 shallots - peeled
1 stalk lemongrass - chopped
1 large thumb-sized piece of ginger
2.5 tbsp chilli paste (sambal oelek)
2 tbsp sugar of choice
1 tsp flaky sea salt
2 tsp smoked paprika
1 tbsp tamarind paste
250ml coconut milk

Method

Make the dressing

Put the garlic, shallots, lemongrass, ginger, chilli paste and oil into a food processor and blitz to a thick smooth paste.

Tip into a pan over medium heat and fry stirring often for 20 minutes.

Add the peanut butter, sugar, salt, paprika and tamarind paste and cook for 1 further minute.

Add the coconut milk and stir until combined. Simmer until it reaches a good dressing consistency. Leave to cool.

Assemble the salad

Assemble all the salad ingredients in a bowl and finish with a generous drizzle of the dressing.

The dressing keeps well in a sterilised jar in the fridge. Loosen with a splash of hot water before using.

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