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Indonesian Gado Gado Inspired Salad
Indonesian Gado Gado Inspired Salad

Indonesian Gado Gado Inspired Salad

with Satay Sauce, Pickled Carrot and Tomatoes

Recipe Development Team
Recipe Development TeamPublished on August 19, 2025

Gado gado is a salad in Indonesian cuisine that's characterised by crunchy vegetables and a peanut sauce, then often with boiled eggs and fried tofu added. Our version focuses on the veg, bringing a balance of roasted, charred and raw pickled textures, but is finished with the same classic peanut sauce.

Tags:
Calorie Smart
Veggie
New
Climate Conscious
Vegan
Allergens:
Peanut
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 sachet(s)

Indonesian Style Spice Mix

1 unit(s)

Carrot

125 grams

Baby Plum Tomatoes

22.5 milliliter(s)

Rice Vinegar

80 grams

Green Beans

2 unit(s)

Garlic Clove

150 grams

Shredded Savoy Cabbage

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

20 grams

Ketjap Manis

(Contains: Soya)

Not included in your delivery

1 tsp

Sugar

¼ tsp

Salt

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2589 kJ
Energy (kcal)619 kcal
Fat29 g
of which saturates15.9 g
Carbohydrate68.2 g
of which sugars20.6 g
Dietary Fibre12.6 g
Protein14.6 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Peeler
Garlic Press
Pan
Lid
Medium Saucepan

Cooking Instructions and Tips

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil and sprinkle over half the Indonesian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Pickle the Carrot
2

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Halve the baby plum tomatoes.

In a large bowl, add the rice vinegar, sugar (see pantry for amount) and a pinch of salt.

Add the carrot ribbons and tomatoes, toss to coat, then set aside to pickle.

Finish the Prep
3

Next, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Fry the Veg
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the cabbage and garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 3-4 mins. Remove the pan from the heat and set aside.

Make the Sauce
5

Heat a drizzle of oil in a small saucepan on medium-high heat.

Add the remaining Indonesian style spice mix and peanut butter. Stir-fry until fragrant and softened, 1 min.

Stir in the coconut milk, ketjap manis and salt (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. Season with salt and pepper

Once thickened, remove from the heat.

Serve Up
6

When everything's ready, add the roasted potatoes, charred veg and olive oil for the dressing (see pantry for amount) to the pickled carrot and tomato bowl. Toss to combine.

Share the salad between your plates. 

Drizzle over half the peanut sauce. Serve the remaining peanut sauce in a jug for people to help themselves.

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