Indonesian
Gado-Gado (Salad with Peanut Sauce)
Blanched vegetables, potato and egg under a rich peanut sauce — Indonesia’s beloved warm salad in 25 minutes.
About this recipe
Gado-Gado (Salad with Peanut Sauce) is a indonesian lunch for 2 that is built around one boiling pot — easy to scale and hard to overthink. It’s built around egg, and it takes about 25 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 potato
- 2 egg
- 1 cucumber
- 100ml water
- 1 cup long beans buy
- 1 cup bean sprouts buy
- 1 cup cabbage buy
- 3 tbsp peanut butter buy
- 1 tbsp sweet soy sauce (kecap manis) buy
- 1/2 lime buy
Equipment
Method
- 1
Boil the potato and egg; blanchBlanch.Briefly boil, then usually cool in cold water — softens and sets colour.Glossary → the long beans, sprouts and cabbage briefly.
~12 min
- 2
Whisk peanut butter, kecap manis, lime and warm water into a pourable sauce.
~4 min
- 3
Arrange the vegetables, potato, egg and cucumber; pour the peanut sauce over.
~3 min
Smart swaps
Out of something? Try one of these.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
Cook's notes
- Smash the cucumber before slicing — the rough faces grab dressing far better than clean cuts. How to smash cucumber →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Gado-Gado (Salad with Peanut Sauce) take to make? +
About 25 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Butter → neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Lime → lemon, or a splash of rice vinegar for the acidity. See the full list of smart swaps above.
Can I make Gado-Gado (Salad with Peanut Sauce) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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