Vegetable Gado-Gado

This salad has its origins in Indonesia. It makes an excellent starter or side dish to a dinner party.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup cooked tofu cubes
  • 1⁄2 cup shredded cabbage
  • 1 cup cooked, cubed potatoes
  • 1⁄2 cup blanched and trimmed green beans
  • 1⁄4 cup grated carrot
  • 1 medium cucumber, quartered lengthwise and sliced
  • 1 cup bean sprouts
  • 4 large hard-boiled eggs, peeled and quartered
  • 1⁄2 cup smooth peanut butter
  • 1⁄4 cup honey
  • 1⁄4 tsp. salt
  • 1⁄4 tsp crushed red pepper
  • 1⁄8 tsp. cayenne pepper
  • 1 Tbsp. lime juice
  • 3⁄4 cup coconut milk


  • Layer the tofu, cabbage, potatoes, green beans, carrots, cucumbers, bean sprouts, and eggs in a bowl.
  • Combine the peanut butter, honey, salt, crushed red pepper, cayenne pepper, and lime juice in a food processor or mixing bowl; Pulse or whisk together until smooth. Gradually work in the coconut milk until a saucy consistency is reached. Adjust consistency with hot water, if needed. Serve with the salad.