Indonesian Gado Gado Salad
recipe

A colorful and nutritious Indonesian salad filled with seasonal vegetables and a delicious peanut dressing. This dish is a perfect example of seasonal produce, and it's easy to prepare.
Preparation Time: 1 hour
Serving Size: 4–6

Ingredients:

- 1/2 small cabbage (about 250 g)
- 1/2 small red cabbage (about 250 g)
- 5 kale leaves (or 8–10 black kale leaves)
- 1 large or 2 smaller butternut squashes (or 700 g sweet potato and 300 g carrot)
- 2 tablespoons oil
- Salt to taste
- 1 red onion
- 1–2 handfuls of bean sprouts or microgreens
- 1 bunch of cilantro
- A drizzle of sesame oil
- Lime wedges
Dressing:
- 2 dl unsweetened peanut butter
- 2 tablespoons soy sauce
- About 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2–1 red chili, minced
- 2 tablespoons coconut sugar
- 3/4 dl coconut milk
- 3/4 dl water

Instructions:

1. Shred the cabbages, remove the thick stem from the kale leaves, and chop the leaves. Steam the cabbages for about five minutes until they soften slightly. Let cool.
2. Preheat the oven to 225°C (437°F). Cube the butternut squash (no need to peel) and season with oil and salt. Roast in the oven for about 25 minutes until golden.
3. Peel and thinly slice the red onion.
4. Blend all the dressing ingredients using an immersion blender. Add water as needed to achieve the desired consistency. Adjust flavor with salt, sweetness, and acidity.
5. Spread some dressing on the bottom of a serving platter. Layer the shredded cabbages on top of the dressing and arrange all the vegetables over the cabbage. Finish with cilantro.
6. Serve with lime wedges and remaining dressing.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 12 g
- Carbohydrates: 40 g
- Fat: 30 g
- Fiber: 8 g
- Sugars: 5 g

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