Gado Gado Indonesian Salad Recipe

Wash everything. Slice both cabbages thinly, dice the potatoes, cut the green beans, and slice the cucumber. Hard-boil the egg and slice it.

Bring the water to a boil in a large pot. Stir in the salt.

Add the diced potatoes and boil until tender. Drain and let them cool slightly so they don’t steam the salad.

In the same boiling water, cook the green beans briefly until just crisp-tender. Drain and cool.

Blanch the green cabbage and Chinese cabbage for 1–2 minutes to lightly soften. Drain well and cool.

Dip the bean sprouts in the boiling water for 30–60 seconds, then drain right away to keep them fresh.

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.