Skip to main content
Epicurious
Cookbooks

Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce)

4.5

(2)

Photo of Gado Gado on a plate with peanut sauce fried pork skins and plates on the side.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

This delicious salad can be eaten as a first course or a main meal. Most of the prep work involves cutting and blanching the vegetables, but it goes by quickly. Prawn crackers are the traditional accompaniment, but store-bought vegetable chips make a great vegan substitute. If you're short on time, you can turn this into a fresh salad using lettuce, spinach, cucumbers and/or carrots.

See Related Recipes and Cooking Tips

Read More
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Angel Hair Bibimguksu
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.