Gado Gado Salad with Nut Free Sauce
A mixed vegetable Indonesian-style salad served with nut free sauce dressing. The medley of vegetables with potato and tofu added make this salad a tasty, nutritious, attractive and colourful dish.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 450 g organic hard tofu (drained, halved and cut into 1 inch pieces)
- 16 baby potatoes (halved)
- 2 medium Lebanese cucumber (sliced and cut into thin sticks (fresh))
- 18 small red grape or cherry tomatoes
- 18 small gold grape or cherry tomatoes
- 200 g green beans ((lightly blanched))
- 200 g white cabbage (thinly sliced (lightly blanched))
- 200 g red cabbage (thinly sliced (fresh for the crunch or lightly blanched))
- 2 medium carrots (julienned (fresh))
- 1/4 cup extra virgin olive oil
- 90 g sunflower seeds
- 30 g pepitas seeds (or pumpkin seeds)
- 3 garlic cloves (peeled and finely minced)
- 1 inch ginger (peeled and finely grated)
- 1 tsp coriander seed powder
- 11/2 tsp turmeric powder
- 11/2 paprika powder
- 1/4 tsp cumin powder
- 1/4 cup sweet chilli sauce (seedless)
- 1 tbsp lime juice
- 2 tbsp coconut sugar
- 1 tsp salt
- 400 ml lite coconut milk
- 250 ml water
- 2 tsp potato starch (mixed with 1/4 cup (62.5ml) water)
- 1 large spring onions ((shallots) including the white parts, thinly sliced lengthwise)
Instructions
- 1
Add the sunflower seeds and Pepitas seeds into a food processor and process until fine.
- 2
Heat up a frying pan with the extra virgin olive oil. Pan fry the garlic and ginger on low heat until lightly golden.
- 3
Then add the ground seeds prepared in step 1, sweet chilli sauce, coriander powder, turmeric powder, paprika powder and cumin powder and mix and stir fry on low heat for 2 to 3 minutes.
- 4
Add the coconut sugar, salt, lime juice, coconut milk, water and potato starch mixture and bring to a boil. Then simmer on low heat for 20 minutes. Set aside in a large bowl until ready to serve.
- 5
Pre-heat fan force oven to 160C or 320F. Place all the potatoes evenly in a large baking tray lined with baking paper. Add salt and some extra virgin olive oil and rub and mix well. Bake in the oven for 30 mins or until just soft and golden brown. Set aside.
- 6
Heat up a medium pot half-filled with water and bring to a boil. Lightly blanch separately the green beans and cabbage for 1 minute. Drained and set aside.
- 7
Arrange the salad ingredients on a large plate by categories and serve with the sauce in the middle.
- 8
Alternatively, you can toss and mix all the salad ingredients in a large bowl and drizzle with some sauce before serving plus extra sauce in a bowl by the side.