AuthorCarla R.
DifficultyBeginner

This salad is my take on gado-gado, an Indonesian dish consisting of vegetables and hard-boiled eggs, served with a peanut sauce. I like to put the whole platter on the table and ask people to dig in and help themselves.

[cooked-sharing]

Gado Gado Salad

Yields6 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

 400g baby new potatoes, halved
 3 large fridge-cold eggs
  1 head Chinese leaf toes halved , leaves well rinsed and cut into 2cm-wide slices
 1 small round lettuce or 2 baby gem lettuces, leaves separated
 1 cucumber, cut into 5cm-long sticks
 5 small shallots, peeled and finely sliced
 1 large long shallot or 1 large carrot, peeled and coarsely grated
  75g bean sprouts, rinsed and drained
 20g fresh mint, leaves torn or shredded if large
 400g skinless cooked chicken breasts (roughly 3), torn into long strips
 Creamy peanut dressing (please check directions), to serve

1

Cook the potatoes in a pan of boiling water for 15–20 minutes or until tender. Drain, then plunge into a bowl of cold water to cool.

2

Meanwhile, half fill a medium saucepan with water and bring to the boil. Gently lower the eggs into the water and return to the boil. Cook for 9 minutes exactly. Drain and rinse under running water until the shells feel cold. Put the eggs in a bowl of very cold water and set aside.

3

To make the salad, gently toss the Chinese leaves and lettuce leaves (with any particularly large leaves torn in half), cucumber, shallot, half the carrot, half the bean sprouts and the mint leaves in a big bowl and tip gently over a large serving platter.

4

Peel the eggs and cut them into quarters. Arrange the eggs and chicken strips over the salad and scatter the rest of the carrot and bean sprouts on top. Drizzle with a little of the peanut dressing and serve the rest separately.

Peanut Dresssing
5

Put 50g smooth peanut butter, 100ml reduced fat coconut milk, 1 tablespoon Thai sweet chilli dipping sauce, 1 tablespoon white wine vinegar and 2 teaspoons dark soy sauce in a small saucepan and heat gently, stirring constantly, until the sauce is smooth. Add 1–2 tablespoons cold water if the dressing seems too thick to drizzle. Pour into a heatproof serving jug and leave to cool. Serve over salad or use as a sauce for grilled poultry or meat.

6

Pro Tip : Tips: You can poach your own fresh chicken breasts. Pop the breasts into a pan of simmering water and cook for 12–15 minutes.

ENJOY

Category

Ingredients

 400g baby new potatoes, halved
 3 large fridge-cold eggs
  1 head Chinese leaf toes halved , leaves well rinsed and cut into 2cm-wide slices
 1 small round lettuce or 2 baby gem lettuces, leaves separated
 1 cucumber, cut into 5cm-long sticks
 5 small shallots, peeled and finely sliced
 1 large long shallot or 1 large carrot, peeled and coarsely grated
  75g bean sprouts, rinsed and drained
 20g fresh mint, leaves torn or shredded if large
 400g skinless cooked chicken breasts (roughly 3), torn into long strips
 Creamy peanut dressing (please check directions), to serve

Directions

1

Cook the potatoes in a pan of boiling water for 15–20 minutes or until tender. Drain, then plunge into a bowl of cold water to cool.

2

Meanwhile, half fill a medium saucepan with water and bring to the boil. Gently lower the eggs into the water and return to the boil. Cook for 9 minutes exactly. Drain and rinse under running water until the shells feel cold. Put the eggs in a bowl of very cold water and set aside.

3

To make the salad, gently toss the Chinese leaves and lettuce leaves (with any particularly large leaves torn in half), cucumber, shallot, half the carrot, half the bean sprouts and the mint leaves in a big bowl and tip gently over a large serving platter.

4

Peel the eggs and cut them into quarters. Arrange the eggs and chicken strips over the salad and scatter the rest of the carrot and bean sprouts on top. Drizzle with a little of the peanut dressing and serve the rest separately.

Peanut Dresssing
5

Put 50g smooth peanut butter, 100ml reduced fat coconut milk, 1 tablespoon Thai sweet chilli dipping sauce, 1 tablespoon white wine vinegar and 2 teaspoons dark soy sauce in a small saucepan and heat gently, stirring constantly, until the sauce is smooth. Add 1–2 tablespoons cold water if the dressing seems too thick to drizzle. Pour into a heatproof serving jug and leave to cool. Serve over salad or use as a sauce for grilled poultry or meat.

6

Pro Tip : Tips: You can poach your own fresh chicken breasts. Pop the breasts into a pan of simmering water and cook for 12–15 minutes.

ENJOY
Gado Gado Salad
Carla Rodrigues
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