Gado Gado Salad


Jennifer originally came across Gado Gado when travelling in Asia – it is traditionally served from hawkers’ carts in Indonesia. Delicately flavoured and with lots of crunch, it is a really satisfying dish.



Serves: 4

Prep Time: 25 minutes

Cooking Time: 25 minutes

Dietary Info: Wheat Free, Vegetarian, Gluten Free, Dairy



  • 400g baby potatoes, skin on, scrubbed and halved
  • 250g carrots, peeled and cut into julienne strips
  • 140g fine green beans, trimmed
  • 1 teaspoon sunflower oil
  • 1 teaspoon sesame oil
  • 1 small red onion, peeled and finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 2cm piece root ginger, peeled and finely chopped
  • 250ml coconut milk
  • 4 tablespoons smooth peanut butter (home-made if you have it)
  • 2 tablespoons tamari soy sauce
  • Juice of ½ lime
  • 4 free range eggs
  • 50g raw, unsalted peanuts
  • 1 tablespoon tamari soy sauce
  • ¼ small white cabbage, outer leaves removed, cored and shredded
  • ½ cucumber, cut into julienne strips
  • 120g bean sprouts
  • Handful of fresh coriander leaves
  • 2 handfuls of baby spinach, washed



  1. Cook the potatoes in a pan of boiling water for 10 minutes until tender, drain and leave to cool. Steam the carrots and beans over a pan of boiling water for 3 minutes.
  2. Meanwhile, make the satay dressing: Heat the sunflower and sesame oil in a pan over a medium heat. Add the onion, chilli and ginger and fry for 4-5 minutes until softened. Stir in the coconut milk, peanut butter, tamari and lime juice. Bring to the boil, reduce the heat and simmer for 10 minutes.  Transfer to the bowl of a food processor or blender and blitz to a smooth dressing. Pour into a jug.
  3. While the dressing is simmering, bring a pan of water to the boil. Add the eggs and cook for 6-7 minutes until hard boiled. Rinse in cold water until cool enough to handle, peel and cut into thin slices.
  4. While the eggs are boiling, mix the peanuts and tamari together and set aside to marinate.
  5. In a large mixing bowl, mix together the potatoes, carrots, beans, cabbage, cucumber, bean sprouts, coriander leaves and spinach until well combined.


To serve

Pile the salad onto a large serving plate. Top with the sliced egg and peanuts and drizzle over the satay dressing


Chef’s Tip

Satay sauce is often considered a sin as its high in fat, but you only need a small amount in this dish – plus all the ingredients are good for you… in moderation. Just enjoy it.


This recipe comes from Jennifer’s book The Diet for Food Lovers. The Orion Publishing Group, ©Weidenfeld & Nicolson.