Gado Gado, the Indonesian salad so nice they named it twice, is the perfect summer meal. Piles of crisp-tender veggies, hard boiled eggs, and an addictive spicy peanut sauce to tie it all together. This assortment makes such an impressive looking and beautiful platter, it’s perfect for large gatherings. Even the pickiest eaters are bound to find something they love!

Many times, salad means different things to different people. In Asia, American style salads with a lettuce base are not traditional. Lettuce itself is not very common, so a salad is more likely to be a combination of shredded vegetables, like a slaw, or a composed salad with different kinds of raw and cooked vegetables with a sauce. Think Asian crudités platters. And this Gado Gado is the mother load of crudités platters. Forget about those sad plastic trays from the grocery store loaded with dried out old veggies.

This Gado Gado is the real thing, bursting with color and flavor. There’s so much variety, you won’t even realize it’s salad for dinner. Round it out with some coconut rice and some store bought shrimp chips (you gotta put a quick cheat in here somewhere) and you’re ready to eat. Call some friends, invite some family, and have a great time.

Gado Gado Peanut Sauce

The dipping sauce for this dish is much more complex than other peanut sauces, and it’s really the star of the show. It has moderate heat from the chili sauce and curry paste, sweetness from the kecap manis, which is a sweet soy sauce, and creaminess from the coconut milk. For a bit of funk, I add an Indonesian shrimp paste known as either terasi or belacan. It is fermented and comes in a dark block that gets softened with warm water.

This peanut sauce does have a lot of ingredients, but the blending of flavors offers a depth that’s hard to match. Not only does it give a boost to your Gado Gado, but it’s also amazing where you might use other peanut sauces. How about over noodles, or as a dipping sauce for grilled chicken, or maybe for dunking some summer rolls?

Gado Gado Vegetables

This recipe can be made with pretty much any vegetables you fancy. (There is a bit of chopping involved, so if you haven’t subscribed yet, make sure you do to receive my knife sharpening tutorial.) Traditionally, I always see cabbage, bean sprouts, cucumbers, and boiled eggs. But a lot of the others can be chosen either seasonally or by taking a look at what’s sitting around in your fridge. Also, if you would like to add protein, some pan fried tempeh or tofu is very common, but nothing says you can’t add some poached shrimp or grilled chicken to the platter to bring it more in line with what you might serve for dinner.

All of the veggies, save for the cucumber and bell pepper, get blanched and then put in an ice bath to quickly chill down. This plunge into icy water makes them the perfect texture and helps retain their beautiful color. I blanch them starting with the light colored ones and move up to the darkest ones-this way the water doesn’t get dark right away and stain the lighter veggies.

I know this recipe looks like it has a lot of steps. But really, it’s the same step and I’m just giving you the blanching time for each vegetable. The process goes very quickly!

Start by getting all the vegetables trimmed and prepped.

Then bring a large pot of salted water to boil, and place an ice bath next to the stovetop. A strainer in the ice bath makes the job of scooping out and draining the vegetables a lot easier:

Then it’s time to blanch the spinach. After shocking it in the ice bath, I squeeze all the water out and then I form it into logs so it can be cut into cute little bundles that can be picked up and dipped. Since you’re essentially creating a large crudités platter, it’s important for it to look as exciting and beautiful as possible. Taking the time to carefully shape and arrange vegetables will go a long was to setting up a mouth watering platter that will have your guests excited to dig in.

Now it’s time to unleash your inner artist and beautifully arrange all your veggies on a large platter. Don’t forget to include your boiled eggs! Finally, you’re ready to dig in! Gado Gado just screams festive. It’s traditional to serve it with coconut rice and crunchy shrimp chips. I can’t wait to see your gorgeous platters, tag us @funkyasiankitchen and review the recipe below, we love hearing from you!

Gado Gado

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• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Cook Time: 20 Minutes
• Total Time: 40 minutes
• Yield: serves 6
• Category: Main
• Cuisine: Indonesian

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Ingredients

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Sauce:

• ⅔  cup crunchy natural peanut sauce
• 2 Tablespoons Thai red curry paste 
• 2 Tablespoon kecap manis (or 1 Tablespoon soy sauce plus 1 Tablespoon brown sugar)
• 2 teaspoon sambal olek
• 2 teaspoons dried shrimp paste (terasi or belacan)
• 2 large clove garlic, minced
• 1 Tablespoon minced ginger
• 1 Tablespoon light brown sugar
• ½ teaspoon sea salt
• ¼ teaspoon ground white pepper
• ½ cup coconut milk
• ¼ cup hot water

Vegetables:

• 4 large eggs, boiled
• 2 medium zucchini
• ¼ head small cabbage cut into large ¾ inch pieces 
• ½  pound beansprouts (2 large handfuls)
• ½ head cauliflower, cored and cut into bite sized florets 
• ½ pound of green beans, trimmed (2 handfuls)
• 2 bags baby spinach, (about 10–12 oz)
• 1 European Cucumber
• 2 medium carrots
• 1 red bell pepper, cut in half, cored, and thinly sliced
• Salt for boiling vegetables
• 4 large eggs, boiled
• 1 large zucchini
• ¼ head small cabbage cut into large ¾ inch pieces 
• ½  pound beansprouts (2 large handfuls)
• ½ head cauliflower, cored and cut into bite sized florets 
• ½ pound of green beans, trimmed (2 handfuls)
• 2 bags baby spinach, (about 10–12 oz)
• 1 European Cucumber
• 2 medium carrots
• 1 red bell pepper, cut in half, cored, and thinly sliced
• Salt for boiling vegetables

For Serving:

• Coconut Rice
• Store Bought Shrimp Chips (available in the snack section of Asian grocery stores)

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Instructions

Make the sauce:

1. In a small cup, pour the hot water and add the dried shrimp paste. Let it soften while you gather the other ingredients.
2. Put the peanut butter, curry paste, kecap manis, sambal olek, garlic, ginger, lime juice, salt, pepper, coconut milk in a bowl. (I like to do this with an immersion blender and a 3 cup blender cup but you can also do it by hand with a whisk). 
3. Add the shrimp paste and soaking water. Either blend with the immersion blender or whisk briskly for one minute until you have a smooth thick sauce. Set aside or store in the fridge. You can make this sauce ahead of time; it keeps for 1 week.

For the Gado Gado:

1. Cut the cucumber in half lengthwise and into thick ½ moon slices. Set aside.
2. Cut the zucchini in thirds and then in half lengthwise. Cut the zucchini into thin wedges and set aside. 
3. Peel the carrots and then cut them on an angle into thick slices. Set aside.
4. Bring a large pot of water to boil. Add a couple tablespoons of salt-enough so it tastes like broth, but not so much that it’s like seawater. Fill a large bowl with ice water and submerge a strainer in it. Put the ice water next to the boiling pot of water.
5. We will be starting with the lightest colored vegetables and ending with the darkest: bean sprouts, cabbage, cauliflower, zucchini, carrots, green beans, and finally spinach. (Each time you are done blanching a vegetable, bring the water back up to boil before adding the next vegetable. Re-season the water or add more water as needed.)
6. As soon as the water starts to boil, add the bean sprouts and blanch for 10 seconds. Use a strainer and scoop the beansprouts out and drop it into the ice water to stop it from cooking. Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the bean sprouts aside.
7. Next add the cabbage and boil for 20-30 seconds. Again strain the cabbage out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the cabbage aside.
8. Bring the same pot of water back to boil and add the cauliflower. Simmer for 1 ½-2  mins until crisp tender. Strain the cauliflower out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the cauliflower aside
9. Next add the zucchini to the pot. Boil for 1 minute and then strain the zucchini out and add it to the ice water. Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the zucchini aside.
10. Bring the same pot of water back to boil and add the carrots. Simmer for 2 mins until crisp tender. Strain the carrots out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the carrots aside.
11. Bring the same pot of water back to boil, re-season and add more water as needed, and add the green beans. Cook for 2 mins. and then strain the green beans out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and shake off any remaining water. Set the green beans aside.
12. Finally add the spinach to the pot. As soon as the spinach wilts, strain it out and add it to the ice water.  Let it sit in the water for a minute and then lift the strainer out and squeeze out any excess water. 
13. Cut a piece of plastic wrap the size of a standard sheet of paper. Place the squeezed spinach on the center of the plastic wrap as a 6 inch cylinder about an inch thick. Roll the cylinder tightly and then twist the sides of the cylinder, like a candy wrapper, to tighten the roll. 
14. Cut the cylinder of spinach into 6 equal pieces and then carefully unwrap the spinach pieces. Set it out on a platter.
15. Add each vegetable and create a beautifully arranged platter. 
16. Cut your eggs in half and add it to your platter.

Serve with the peanut sauce, coconut rice, and prawn chips.

 

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Google just informed me that only two states in the whole country ever search recipes for Green Mango Salad- California and Florida. Which I guess makes sense as they are the two states that grow mangoes, but the rest of you are really missing out! Green Mango Salad is a vibrantly refreshing, crunchy, herby, and citrusy salad. Mine is a riff on a classic Thai salad, without the flaming fresh chili peppers because I like to serve it as a cooling counterpoint to spicy food.

Unripe mango has a totally different texture and flavor than you are used to, and it lends itself to a savory salad. It’s also an excellent way to use up unripe or semi ripe mangoes that seem to pile up after every rainstorm in South Florida. In fact, many people who have mango trees in their backyard, but don’t like mangoes, are often loathe to let the fruit ripen naturally. The reason is when the fruit falls from the tree, the aroma of over ripe fruit can be overwhelming. Consequently, each year, several of our customers will bring in trash bags of green or semi ripe fruit, desperate to off load them. Well we’re here to serve and this Green Mango Salad became the answer to this curiously Floridian problem.

Sweet, Sour, Salt, Spice

Thai food is renowned for combining all the major flavors. The dressing for this Green Mango Salad is no exception. Fresh lime juice and rice vinegar bring acidity and tang, sugar mellows them with a hint of sweetness, chili flakes for a dash of heat, and salt and pepper round it all out. The dressing, like the salad, can be made ahead of time and kept in the fridge until ready to use. (Hint-this super fast and easy dressing will upgrade all your salads this summer, make extra.)

Green Mangoes

Most westerners think of green mangoes as just unripe fruit, not ready to be eaten. So we squeeze every mango in the bin looking for one soft enough to enjoy, or we put a bowl of green ones next to a window and anxiously wait for them to ripen. But in Asian countries, where many people are vigilant about food waste, unripe mangoes that fall early from the tree are used in pickles, sauces, and amazing salads. Green mangoes have crisp flesh that have a nice crunch. You will need to peel the skin first and it’s also helpful to have a peeler that makes julienne strips for the flesh. (Or a really sharp knife. Become a Funky Subscriber and get our free tutorial so you can sharpen your knives like a pro.)

The one key point to this salad is to make sure to rinse the mango, red onion, and ginger. The mango has a lot of enzymes and rinsing it off gives the salad a more balanced flavor. Likewise, the onion and ginger are very strong elements. Giving them a rinse tames them a bit, allowing the flavors to blend well with the other ingredients and not dominate.

When all the salad ingredients are prepped, layer them in a bowl. Take a moment to admire how pretty it is:

The salad can be prepared to this point the day before, without adding the dressing. Just keep it chilled in the fridge. When you are ready to serve, pour the dressing on top and thoroughly mix.

Green Mango Salad is bright, zesty, and cooling. It’s exactly what your summer needs. Try it with something spicy like Korean Fried Chicken or BBQ Short Ribs. Please take a moment to rate the recipe and leave a comment below, we love hearing from you! And of course, we want to see your gorgeous salad so tag us in your pics @funkyasiankitchen.

Special thanks to my sister Mimi for letting me steal some mangoes from her trees!

Green Mango Salad

• Author: Funky Asian Kitchen
• Category: salad
• Cuisine: Thai

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Ingredients

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• 2–3 green mangos, preferably not fibrous
• 2 tablespoons peeled thinly shredded ginger
• ¼ red bell pepper thinly sliced
• ¼ red onion thinly sliced
• 1 small handful fresh mint 
• 1 small handful fresh cilantro

For the Dressing:

• 1 lime
• ¼ cup seasoned rice vinegar
• 1 Tablespoon neutral oil
• ½ teaspoon sugar
• ⅛ teaspoon salt
• ½ teaspoon chili flakes
• fresh ground pepper to taste

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Instructions

1. Make the dressing: Cut and squeeze the limes to yield about 3 tablespoons of juice. Then add the seasoned rice vinegar, neutral oil, sugar, salt, and ground pepper to taste. Stir the dressing together until the sugar is dissolved. Set aside.
2. Wash and peel the mango. Using a mandoline or a shredding peeler, shred the mango carefully, avoiding the pit. You should yield about 4 cups. Rinse the mango under running water and drain well in a colander. Set aside in a large bowl.
3. Rinse the red onion under running water and drain well in a colander. Add it to the mango.
4. Rinse the ginger in running water and drain well. Add it to the mango mix.
5. Stack the mint leaves together and roll like a cigarette.  
6. Finely slice the mint with a knife or kitchen scissors.
7. Coarsely chop the cilantro. 
8. Add the red pepper and herbs to the bowl and mix. Pour the dressing on top and mix again.
9. Mound the salad onto a platter. Serve immediately.

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Notes

You can make the salad and the dressing the day before (keeping the salad undressed) and store them in the fridge. When you are ready to serve, chop up the herbs, pour the dressing on top and toss to combine.

Keywords: green mango, thai food, green mango salad,