Gado Gado Indonesian Salad Recipe
This gado gado recipe is a simple Indonesian salad made with boiled vegetables, egg, and fresh cucumber. For how to make it, blanch each vegetable briefly, cool them down, then combine for an easy, balanced plate.
Ingredients
Ingredients
Step-by-Step Method
Prep the vegetables
Wash everything. Slice both cabbages thinly, dice the potatoes, cut the green beans, and slice the cucumber. Hard-boil the egg and slice it.
Boil the water
Bring the water to a boil in a large pot. Stir in the salt.
Cook the potatoes
Add the diced potatoes and boil until tender. Drain and let them cool slightly so they don’t steam the salad.
Blanch the green beans
In the same boiling water, cook the green beans briefly until just crisp-tender. Drain and cool.
Soften the cabbages
Blanch the green cabbage and Chinese cabbage for 1–2 minutes to lightly soften. Drain well and cool.
Quick-cook the sprouts
Dip the bean sprouts in the boiling water for 30–60 seconds, then drain right away to keep them fresh.
Assemble and serve
Combine the cooled vegetables in a large bowl. Add cucumber and top with sliced egg. You can toss gently or serve layered; taste and adjust salt right before serving.