Recipes · Indonesian · Salads
Gado-Gado (Vegetable Salad with Peanut Sauce)
One serving has 632 kcal and 35 g protein, and at least a fifth of a woman's daily need of manganese (115%), copper (89%), vitamin K (83%), phosphorus (74%), riboflavin (59%) and magnesium (56%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (444 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free, High protein
- Contains: egg, gluten, peanut, soy
Ingredients
- 60 g Potatoes, raw
- 40 g Green beans, raw
- 40 g Bean sprouts, raw
- 30 g Cabbage, green, raw
- 50 g Eggs, whole, raw
- 50 g Tofu, firm
- 40 g Tempeh
- 30 g Cucumber, raw
- 35 g Peanut butter
- 5 g Tamarind pulp
- 5 g Sugar, brown
- 3 g Chili peppers, red, raw
- 40 g Water
- 8 g Hoisin sauce
- 8 g Vegetable oil
Method
- Boil the potatoes until tender, then cool and slice; separately blanch the green beans, bean sprouts and cabbage briefly until just tender-crisp, then drain.
- Hard-boil the egg, cool, peel and slice.
- Cut the tofu and tempeh into slabs and fry in the oil until golden on both sides; slice once cooled slightly.
- Whisk the peanut butter, tamarind pulp, brown sugar, chili, sweet soy sauce (using hoisin here) and water into a smooth, pourable peanut dressing.
- Arrange the potatoes, blanched vegetables, sliced cucumber, tofu, tempeh and egg together on a plate.
- Spoon the peanut dressing generously over everything just before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 632 kcal | 30% |
| Carbohydrates | 42.9 g | |
| Water | 321 mL | |
| Fiber | 7.3 g | 25% |
| Protein | 35.1 g | 73% |
| Tryptophan | 0.32 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2 g | |
| Lysine | 1.5 g | |
| Methionine | 0.41 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 0.94 g | |
| Valine | 1.4 g | |
| Histidine | 0.63 g | |
| Fat | 39.9 g | |
| Monounsaturated | 14.9 g | |
| Polyunsaturated | 14.3 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.8 g | |
| Saturated | 8.1 g | |
| Trans-Fats | 0.09 g | |
| Cholesterol | 186 mg | |
| Calcium | 487 mg | 49% |
| Copper | 0.8 mg | 89% |
| Iron | 5.7 mg | 32% |
| Magnesium | 174 mg | 56% |
| Manganese | 2.1 mg | 115% |
| Phosphorus | 515 mg | 74% |
| Potassium | 1,101 mg | 23% |
| Selenium | 26.7 µg | 48% |
| Sodium | 380 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 0.34 mg | 31% |
| Riboflavin (vitamin B2) | 0.65 mg | 59% |
| Niacin (vitamin B3) | 7.5 mg | 54% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 38% |
| Pyridoxine (vitamin B6) | 0.72 mg | 55% |
| Folate (vitamin B9) | 143 µg | 36% |
| Cobalamin (vitamin B12) | 0.48 µg | 20% |
| Choline | 173 mg | 41% |
| Vitamin A | 98.9 µg | 14% |
| Vitamin C | 38.4 mg | 51% |
| Vitamin D (D2 + D3) | 41 IU | 7% |
| Vitamin E | 4.7 mg | 31% |
| Vitamin K | 74.8 µg | 83% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.