Gado Gado Indonesian Salad Recipe

Name: Gado Gado Indonesian Salad Recipe
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 8 cups water; 1 tsp salt; 4 cups green cabbage, thinly sliced; 3 1/2 cups Chinese cabbage, thinly sliced; 3 cups bean sprouts; 2 cups green beans, trimmed and cut into 1-inch pieces; 3 cups potatoes, diced; 1/2 cup egg (about 1 egg), hard-boiled and sliced; 1 2/3 cups English cucumber, thinly sliced

5 dk

Pişirme

Salads and Mezes

Mutfak

6 Kişilik

Porsiyon

Kolay

Zorluk

İyi Bir Yemek

Tarif Yazarı

Malzemeler

6 Kişilik

Yapılışı

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.

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.