The Best Gado-Gado Salad Recipe

eatliveescape

Dec 2

Try this delicious Gado Gado Salad recipe created by Tom Walton for Delcado.

Thos is one of the BEST salads you'll ever eat! Loaded with seasonal veggies, crispy tofu, Delcado avocado and peanut sauce, the Gado-gado salad is a must-try this summer. Originating from Indonesia, this delicious and refreshing dish is perfect to share with family and friends!

"If you haven't tried Gado-gado, you're truly missing out! The addition of Delcado to this cult-like mega salad is next level! It never fails to satisfy thanks to its incredible medley of seasonal veggies, crispy tofu, and the most incredible peanut sauce. Serve it in the middle of the table and let everyone dive in," says Tom Walton.

Ingredients (serves 3-4)

2 Delcado avocados cut into large wedges
5 baby potatoes, quartered
200g bean sprouts
200g green beans, halved
2 carrots, peeled, thinly sliced into rounds
1 bunch spinach, leaves separated
2 tbsp olive oil
250g firm tofu, cut into 1 cm thick rectangles
2 tbsp kecap manis (sweet soy sauce)

Peanut sauce

½ cup crunchy peanut butter
½ cup coconut milk
½ cup water
2 tbsp kecap manis (sweet soy sauce)
Juice 1 juicy lime, approx. 2 tbsp
1 clove garlic, crushed
1 tbsp curry powder

To serve

Crushed, roasted peanuts
1 large red chili, finely sliced
Handful coriander leaves
Crispy onion

Method

Bring a large pot of well salted water to the boil to cook all of the vegetables.
Firstly, add the potatoes in boiling water to cook for 10 minutes until tender. Drain and sit at room temp.
Set up a large, deep bowl of ice water for blanching the rest of the vegetables.
Next add the bean sprouts and cook for 30 seconds then remove and place into the ice water for 30 seconds before draining well on a tray with a clean cloth.
Next, do the same with the green beans cooking for 1 minute, then carrots for 1 minute, and finally the spinach for 30 seconds, returning the water to the boil each time and removing each from the ice water to drain before cooking the next one.
Combine the curry sauce ingredients in a small saucepan, cooking over a medium heat for 2 minutes, whisking, then set aside.
Preheat a medium frying-pan over a medium-high heat, add the olive oil and cook the tofu for 3-4 minutes, turning on all sides until crispy and golden. Then drizzle in the kecap manis, turning the tofu in it to glaze nicely before transferring to a plate.
Build the salad over a large platter. Make piles of the spinach, bean sprouts, beans, carrots, potato, tofu & Delcado wedges. Scatter over the tomatoes, spoon over half the dressing and finish with the chili, coriander, peanuts, and some crispy onion if using. Serve extra sauce on the side.

Chef Tip: The good fats in a Delcado avocado can also help your body absorb more nutrients from other foods. Research shows adding avocado to a salad can increase your ability to absorb goodies from other ingredients five-fold.