Use creamy dressings sparingly, and make judicious use of cheese: pick more flavorful types, like feta or parm, that will pack a punch even with small amounts. Instead of croutons, try a handful 100g small salad potatoes. ½ cucumber, thinly sliced. 1 baby gem lettuce. 50g boiled French beans. 1 large tomato, cut into 8 pieces. 2 boiled egg, halved
Gado-gado stall displaying ingredients of the dish. Most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado combines slightly sweet, spicy and savory tastes. The common primary ingredients of the peanut sauce are as follows:

Heat a large nonstick skillet or wok over medium heat. Cook peanuts until golden, 8–10 minutes; let cool. Transfer to a food processor; pulse until ground. Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes.

The recipe for the homemade peanut sauce is for the Gado Gado salad as it varies for other Asian dishes. Nutrition Calories: 366 kcal Carbohydrates: 45 g Protein: 17 g Fat: 15 g Saturated Fat: 3 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 6 g Cholesterol: 83 mg Sodium: 510 mg Potassium: 648 mg Fiber: 5 g Sugar: 7 g Vitamin A: 2291 IU 1 - 2 ea heads cabbage; chopped A tasty cool version (temperature wise, there is a spicy glow to it!) Of the Indonesian recipe: *natural style **(substitute cider vinegar) Dissolve peanut butter in hot water (15 seconds in the microwave helps) Mix all except the peanuts, and let stand in fridge for 6-12 hrs, stirring occasionally. Ingredients Gado-Gado Salad: 1 cup purple cabbage, shaved; 1/2 cucumber, thinly sliced; 6 radishes, thinly sliced; 1 carrot, julienned; 3 stalks green onion, sliced mFbHR.
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    • gado gado salad ingredients