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Gado Gado

In this hot weather, a platter of colourful and crunchy salad is absolutely refreshing!… scrumptious salads made with fresh vegetables, fruits, nuts and dairy proteins forms a balanced meal by itself… it instantly boosts our energy to gear up for the day…once such interesting recipe is ‘Gado Gado’.

Gado Gado’ means “mix mix” in Indonesian…the vegetarian version of this Indonesian salad is crunchy, delicious with the perfect blend of spiciness, sweetness and tanginess… loaded with the goodness of veggies, diary proteins and healthy carbs, Gado Gado is a nutritious one-meal salad…It is also a popular street food of Indonesia.  

The recipe calls for fresh veggies like cabbage, french beans, carrot, cauliflower, broccoli, potato, cucumber, spinach and bean sprouts. It also has protein and carbohydrate sources as it is served with fried tofu, tempeh and lontong (the non-vegetarian version of Gado Gado has shrimp crackers, boiled eggs and inclusion of shrimp paste in the peanut dressing).

Here, I have tried a 100% vegetarian Gado Gado recipe that uses fried tofu with veggies… I have not included tempeh (fermented soya beans cake) and lontong (rice cakes) as I wanted to keep it simple but wholesome with easily available ingredients in my location.

The speciality of Gado Gado is all about the nutty flavoured peanut sauce served with veggies and tofu… the sauce has roasted peanuts and shallots as the main ingredients and  garlic, fresh red chillies(or chilly powder), brown sugar(or palm sugar) and tamarind paste as the flavouring agents.

It is prepared by pounding in stone pestle and mortar as per the authentic method…but these can be blended in the mixer grinder also if you want to speed up the process… although nothing closer to the pounding version as it enhances the flavour and taste of the sauce to the great extent…

Here, I have followed the authentic method to the possible extent and pounded the sauce in mortar and pestle… and it’s heavenly in taste!

Gado Gado

‘Gado Gado’ literally meaning “mix mix”, is an Indonesian salad of mixed vegetables with a peanut dressing. It is also a popular street food in Indonesia.
Prep Time10 mins
Cook Time25 mins
Course: Salad
Cuisine: Indonesian
Keyword: Healthy, one-meal salad, Veg
Servings: 4
Author: Delicious Galore


  • mortar and pestle
  • Pan, bowls, plates and spoons


  • ½ cup French Beans cut length-wise
  • ½ cup Cabbage shredded
  • ½ cup Carrot cut length-wise
  • ½ cup Cauliflower Florets
  • ½ cup Potato cut length-wise, boiled
  • ½ cup Cucumber cut length-wise
  • ½ cup Bean Sprouts
  • 10-15 nos Spinach baby leaves
  • 100 gm Tofu cut length-wise

For Peanut Sauce

  • ½ cup Roasted Peanuts peeled
  • 4-5 nos Shallots peeled
  • 3-4 nos Garlic peeled
  • 1 tsp Red Chilly Powder
  • 1 tsp Brown Sugar or Palm Sugar I have used palm sugar
  • 1 tbsp Tamarind Paste
  • 2 tbsp Vegetable Oil
  • Salt to taste
  • cups Water

For Fried Tofu

  • 1 tsp Cornflour
  • ¼ tsp Pepper
  • Salt to taste
  • 3 tbsp Water


  • Wash and prepare the veggies as mentioned above. I have used the whole baby spinach leaves as such. If you are using large spinach leaves, torn them into pieces.
  • Blanch French beans,carrots, cauliflower florets, shredded cabbage,bean sprouts and spinach separately with little bit of salt.
  • Dip them in cold water for few minutes and strain the excess water. The veggies should be crisp and firm and not soft.
  • Cucumber can be used raw. Refrigerate the veggies till we use them in salad.
  • Make slurry of 1 tsp of corn flour, 3 tbsp of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.

For Peanut Sauce

  • Using mortar and pestle, pound the roasted peanuts into coarsely. Keep it aside. Now, pound the shallots and garlic cloves.
  • Heat 2 tbsp of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a minute.
  • Add the given amount of water followed by tamarind paste. Mix well and bring it to boil.
  • Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens.
  • Switch off the flame and let it cool.
  • Before serving, arrange the vegetables and fried tofu in a serving platter.
  • Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.


  • Shallots can be substituted with small sized onions.
  • Peanut oil can be used in place of vegetable oil.
  • You can also pan roast plain tofu without using corn flour paste. Cornflour coating makes it more interesting.

For similar salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

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Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

The authentic version of panchamirtham recipe has milk / curd, ghee, honey, edible camphor, elaichi powder and rock sugar. Here, I wanted to keep the salad simple but bursting with natural flavours of the fresh fruits and chia seeds. So, I have made few changes in the recipe… instead of milk/curd I have used lemon juice…skipped edible camphor, rock sugar and honey and have included jaggery and chia seeds.

The recipe calls for fresh fruits like apple, banana, pears, plums, dates and pomegranate. If any of these fruits are not in season, you can substitute that fruit with another, from the same family and with similar taste.

A small portion of jaggery in the recipe helps to subtly sweeten the dessert. Also, it enhances the nutritious value of the dish as jaggery is rich in iron and aids in digestion.

The highlight in this recipe is, I have included organic raw chia seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber to make it more nourishing. Also, it gives slight crunchiness to the salad. This delicious recipe can be relished as a dessert or a salad.


  • Banana – 1, medium sized, ripe
  • Apple – ½ cup, cored and cubed
  • Pears – ¼ cup, cored and cubed
  • Plums – 4 or 5, deseeded and cubed
  • Dates – 5 or 6, deseeded and chopped
  • Pomegranate seeds – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Raw Chia Seeds – 2 tsp
  • Cardamom / Elaichi powder – a pinch
  • Lemon juice – few drops


  • Prepare the fruits. Wash, peel, core or deseed and cube them as required.
  • Toss chopped banana, pears and apple with few drops of lemon juice to prevent them from discolouring.
  • In a large bowl, add grated jaggery and mash it slightly. Add the fruits, elaichi powder, half of the chia seeds and mix well till jaggery gets coated well on the fruits.
  • Sprinkle the remaining raw chia seeds over the fruit salad and serve immediately.

For more salad recipes, plz click Black Chick Peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Gado Gado.

Happy Cooking!