• 1 romaine (cos) lettuce
  • 1 red butter leaf lettuce
  • 200 g cherry tomatoes (halved)
  • 6 small potatoes boiled and quartered
  • 200g Tempe (or cubed tofu pan fried)
  • Steamed rice to serve

Dressing ingredients

  • 400 ml Coconut milk
  • 1 cup Peanut Sauce (Peanut butter is OK)
  • Some mild fresh chili to taste

Author of this recipe



Amateur cook

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Gado Gado salad is an Indonesian specialty. The name of this recipe means "a bit of everything" - it´s a family favourite. I hope you like it too. 

Total votes: 695


Boil the potatoes, drain and cool slightly. Quarter them and place in a large bowl. Make the Gado Gado sauce (dressing) by simply blending half the coconut milk, with the peanut butter and chili together. Then heat in a saucepan with the remaining coconut milk, bring to the boil then reduce to a nice sauce. Place all the other ingredients into the bowl, toss and pour over the dressing. This dish is normally served with steamed rice and traditionally served on top of a banana leaf.

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