Superfood Gado Gado Salad

Hey lovely friends, I have to admit, I have had some inspiration problems lately, I am not so sure why, but it’s been hard to think about new recipe ideas, I guessย I am definitely in need of a trip where I can bulk up on some exotic recipe ideas and get inspired! ๐Ÿ˜‰ Do you also have inspiration lows sometimes? What do you do in this case?

Well, oneย good thing is for sure that we have our fellow bloggers (and also our families and friends of course!) ย that inspire us each day with so many fantastic recipes . And this is the background for this recipe. I recently came across Mama Miyuki’s blog, Mama Miyuki Easy Pantsy, a rich collection full of Asian delicacies! And as you have maybe noticed, I definitely have an obsession withย Asian food. As she is originally from Indonesia, I had to think right away about some of my favorite Indonesian dishes, of which Gado Gado is one of them. Cool name for a dish, right?


Gado Gado is a very typical Indonesian vegetable salad, topped with a delicious and fragrant peanut sauce.ย As this is a vegetarian dish too, it was perfect to cook it with my vegetarian friend who came over to do some work at my house. We originally planned to add some egg to it too (usually part of the original recipe), but our egg somehow “exploded” while cooking and well, it was not working out. So we present you with our vegan Superfood version of Gado Gado! Of course, I had to “superfoodize” the original recipeย as alwaysย and our version containsย some additional ingredients that you probably won’t find inย theย traditional Indonesian recipe, like the kale and the lentils.


This dish contains following Superfoods:

  • Kale
  • Lentils
  • Carrots
  • Soy (tempeh)
  • Garlic


For the Peanut sauce

  • 2 tbsp canola oil
  • 1 small onion, chopped
  • 1 clove garlic, finely minced
  • 1 lime, the fresh juice
  • 4 tbsp soy sauce
  • 1 cup roasted & salted peanuts (blend first in a food processor to obtain a peanut butter-like consistency – or use 1/2 – 3/4 cup peanut butter instead)
  • 2 tbsp coconut palm sugar
  • 1/2 cup water

For the vegetable saladย (2 portions):

  • 1 cup mung bean sprouts, blanched (this means, cooked in hot water for about 3 minutes, then rinsed with cold water)
  • 1 cup green string beans, blanched too
  • 1 cup cooked lentils (any kind, we used green ones)
  • 2 cups kale, washed and cut into small pieces
  • 1/2 cucumber, cut into pieces
  • 1 carrot, cut into pieces
  • 8 slices of tempeh (follow instructions on packaging on how to prepare – tempehย can be described as a “soy bean cake”, it’s very typical in Indonesia)



  • To make the peanut sauce heat the canola oil in a pan, then add garlic and onion and sautรฉ until fragrant
  • Then add all the other ingredients by stirring consistently and carefully to mix everything well, you should get a thick and creamy sauce, if you would like it thinner, add more water
  • Arrange the vegetables for the salad on a plate, top with some peanut sauce and serve warm!


And I have toย thank my friend Molly for her most amazing food stylist skills! Wow, how beautifully she had arranged the veggies on the plate, absolutely stunning, I don’t think I would have been able to do it the same way. Well,ย we must be doing some more cooking project together! ๐Ÿ˜‰

Gado-Gado-Salad-2 Gado-Gado-Salad-4 Gado-Gado-Salad-5

I wish you all a lovely weekend, hopefully with lots of sun and some healthy food! ๐Ÿ˜‰ hugs, Sylvia


72 thoughts on “Superfood Gado Gado Salad

  1. Love gado-gado! Haven’t had it in such a long time, mainly as my family doesn’t seem to like it. It’s very hard to make a single serving of gado-gado. A little bit of this, a little bit of that, before you know it, you have a giant platter of veggies. Not to mention the peanut sauce. Somehow I always get so much leftover. But your plate absolutely makes my mouth water, so gado-gado will make its appearance soon in my dining room! ๐Ÿ™‚

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    • Thank you Patty for your kind comment! Lol, I know, it was supposed to be funny and show that accidents happen in every kitchen. They happen to me all the time ๐Ÿ˜‰ And my kitchen looks super messy every time after I cook, haha. Thanks for stopping by dear, always love to hear from you!

    • Thank you so much dear Saucy! ๐Ÿ˜‰ Yes, the star fruit was kind of random, I still had one that needed to be eaten, so I thought it would make for a nice decoration and then, adios, into my tummy! ๐Ÿ˜‰ Thanks for stopping by!

  3. Hey Sylvia! When I need some inspiration, I just buy a new cookbook! Now that really gets me going! I love your rendition of Gado Gado, which is one of my favourite recipes! This is so beautiful! Your photos are extraordinary! ๐Ÿ˜€

  4. Not being vegan but merely vegetarian, I’d replace the tempeh with haloumi. I can’t get myself thrilled by either tempeh or tofu, alas ! ๐Ÿ˜ฆ

    • Dear Margaret, thank you. Yes, haloumi could definitely fit with this salad, not sure how it harmonizes with the peanut sauce though, but definitely worth a try! ๐Ÿ˜‰ I personally prefer tofu over tempeh to be honest, I especially like the silken one. Have you tried it, it tastes more neutral. But I definitely am a big fan of haloumi too! Thanks for stopping by!

  5. Hi Sylvia! This looks delicious. I love that the ingredients are simple yet will really pack a powerful punch! When I am lacking inspiration, I tend to browse online…I type in an ingredient that I have but don’t have many recipes for and just surrender myself to this infinite thing that is the internet ๐Ÿ™‚ I come across the oddest yet most creative combinations and in no time, I’m back to feeling inspired again. I”m loving lots of the recipes you have on your site so you may very well inspire me! ๐Ÿ™‚

    • Thank you so much for your kind comment! ๐Ÿ˜‰ I really love your blog too – just went to have a look! Cute design and great recipes!
      The internet is indeed a great idea, it seems I was so much in lack of inspiration, I didn’t even know where to get ideas! But definitely, there are tons of ideas you can find in the web. I’ll dedicate some time on browsing soon.. ๐Ÿ˜‰ Thanks so much for visiting & keep in touch! hugs

  6. I would have never guess you had been on a low – this (like all your other recipes) look amazing! When I am on a low I pick on ingredient I have not used fora while and enter it in Tastspotting – sichuan pepper, rhubarb… the pictures will always inspire me.

    • Thanks so much dear Afra! ๐Ÿ˜‰ You are always so kind! Well, I had some recipes that I made a few weeks back, when I was still inspired, so I could keep it going. But I haven’t been productive lately. Thanks so much for the tipp with Tastespotting, I must check it out!! Sounds great!! And I am convinced it works, your recipes are always very inspiring and interesting. Thanks for the visit & hugs

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  8. WOW! I love this Sylvia. I’m definitely making it very soon. I think I’m even going to share this recipe with a blogger friend of mine trying to lose weight. Yummmmmm.

    • Thank you so much my dear friend Staci ๐Ÿ˜‰ Yes, this is definitely a healthy recipe, although the peanut sauce can be high in fat…maybe she can reduce the amount of peanuts a bit and add something lower calorie…however, the ingredients also contain a lot of fiber, which aid digestion, also good for diet ๐Ÿ˜‰ hope your friend likes it! hugs

  9. This is a wonderful presentation of the salad. Where do you get tempeh? Is it available in frozen form? Yes, I have inspirational lows too, and rely on fellow-bloggers and cookbooks for new ideas ๐Ÿ™‚

    • Hey dear, thank you so much! I found the tempeh at Wholefoods, that’s an organic supermarket here in the US. But I think you should be able to find it in most supermarket, I would say it’s usually offered next to tofu. The one I bought came as a chilled cube, ready to heat up in the pan. Hope you can find some where you live! Cookbook is a great idea, I used to look at them more often, must go visit some book stores soon! ๐Ÿ˜‰

      • Oh, great you found it!! To be honest, I prefer tofu over tempeh (especially the silken one…yummy), but seasoned with some soy sauce, it tastes quite good. I hope you like it! Otherwise, you can definitely also use tofu with it! hugs

  10. I’ve never had Gado Gado, but your superfood vegan version looks delicious. How do I come to your house for dinner?! You are introducing me to so many new things, Sylvia! I find so much inspiration from your blog. Sometimes, when I’m low on inspiration, I’ll go to the book store and flip through cookbooks. Lovely presentation as always. Hugs, and have a wonderful weekend.

    • Dear Ngan, thank you so much for your kind words ๐Ÿ˜‰ You are welcome to my house anytime in case you make it to Miami! Really! Cookbooks is a great idea…I need to pay Barnes & Noble a visit from time to time, there is a store next to my office and I used to go there from time to time after lunch…I should go tomorrow! ๐Ÿ˜‰ hugs & thanks for stopping by!

  11. I love this dish. I learned to make it when I lived in Singapore, and have used it in many ways since. I really like your presentation of it. Thanks for the ideas.

    • Thank you so much Hilda. Wow, you used to live in Singapore? Very nice! I really like this city, although it’s very small, but I imagine the quality of life is very good there. I know, I have seen sooooo many variations of Gado Gado, it was hard to pick a recipe to base of my version! ๐Ÿ˜‰ Thanks so much for stopping by & Happy Friday!

    • Hi Sofia, lol, oh, there are soooo many Swiss dishes I don’t even have a clue how to cook! ๐Ÿ˜‰ I think we tend to venture far, like trips, we sometimes know our own country not that well but have traveled far abroad. Gado Gado is so good, isn’t it? Can you get some good one where you live (in Spain, right?) – if not, it might be a good motivation to start making some! ๐Ÿ˜‰ It’s really super easy I realized…. hugs & thanks for stopping by!

  12. Hi Slyvia, I think everyone has times when their creative juices are not firing on all cylinders but anything you blogged would always be of interest to me as you write so beautifully and your photography is stunning! And in this case we all benefit from the introduction to Mama Miyuki. Thank you!

  13. Such great timing for your post! I’ve been chatting lots with other vegans about tempeh last night and realised that I’ve not cooked with it for years.
    I used to love it when I tried it in Bali and have vowed to use it again. Thanks for the inspiration, Sylvia.

    • Hey Chava, thank you so much! ๐Ÿ˜‰ It was the first time for me that I tried tempeh! I have traveled to Indonesia and Bali before, bit somehow I never came across it, but I had to add it to this salad, as it seems and essential part of it. It’s really super easy to make – if you buy the ready cake at the supermarket. Hope you get to make some soon! ๐Ÿ˜‰ hugs

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