Gado Gado Salad

Gado Gado Salad 

Yield: 12 servings

Ingredients for Peanut Sauce

  • 3 tbsp. peanut oil
  • 4 oz. shallots (4), sliced thin
  • 1 oz. garlic (3 cloves), sliced
  • 1.5 oz. jalapeño peppers (2 small), chopped and seeded, if desired
  • 3 oz. raw palm sugar or light brown sugar
  • 2 tbsp. tamarind paste, dissolved in 1/4 cup boiling water
  • 1 oz. ginger (2-in. piece), peeled and grated
  • 1-2 tsp. red chili paste
  • 1 tsp. salt
  • 1 lb. peanut butter, crunchy
  • 3 tbsp. catsup
  • 14 oz. can coconut milk
  • 2 oz. lemongrass (tender inside part only)

Peanut Sauce Preparation

  1. Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.
  2. Stir in jalapeños; cook 1 minute. Add sugar and tamarind dissolved in water. Cook and stir until pan is almost dry; cool.
  3. Combine ginger, chili paste, salt, peanut butter, catsup, coconut milk and lemongrass in blender. Mix together. Add shallot-garlic mixture; blend until smooth.

Salad Ingredients

  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled and quartered
  • 12 oz. romaine or butter lettuce hearts, wedged
  • 3 oz. celery hearts or fennel, sliced
  • 8 oz. sweet bell peppers (2 large), cut in strips
  • 1 lb., 8 oz. green beans, blanched and chilled
  • 1 lb., 8 oz. sweet potatoes, roasted and wedged
  • 2 oz. green onions (1 cup), trimmed and chopped
  • 8 oz. cherry tomatoes

*If using peeled hard-cooked egg product.


  1. Serve family-style on a large platter by arranging eggs, lettuce and vegetables creatively or portion individually on a lunch plate: 1 oz. lettuce, 1 egg (4 quarters), 1 tablespoon celery hearts, 2 to 3 tablespoons bell peppers, 2 oz. each green beans and sweet potatoes, 1 tablespoon green onions and a cherry tomato.
  2. Serve immediately with peanut sauce.

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