Indonesian Gado Gado Salad

Photo by Manju Agrawal


  • 1 cup each of broccoli florets, baby corn, red and yellow pepper crudités, shredded cabbage, tomato slices, steamed potato sticks, carrot crudités, French or haricot beans, cucumber crudités, cauliflower florets (raw or steamed) (or other vegetables of choice).

For the Dressing

  • 1 cup or 100 g roasted peanuts
  • 1 tsp roasted chilli powder (or to taste)
  • 3 tsp date paste
  • 1 tbsp tamarind paste
  • Unrefined salt to taste
  • ¼-½ cup water (or as needed for blending)


Arrange the cut vegetables in small heaps, side by side on a serving platter, leaving the centre to serve the sauce. Place all the ingredients of the dressing in a blender and blend until smooth (adding water a little at a time). Pour into a bowl and serve with the vegetables.

Serves 4-6


The dressing can be stored for 3-5 days in the refrigerator.