Gado Gado Salad

Posted: June 10, 2020 | By: Stacy Croninger

Gado Gado Salad

Featuring Satay Spice and Chili & Lime Sea Salt Flakes


1/2 Cos or Romaine Lettuce (1/4 if large)
Red Capsicum or red pepper strips
1 small sweet potato, cut into rounds
1 cup cooked rice
1 handful green beans (fresh or frozen)
Coriander or cilantro
1 boiled egg
2 tbsp Nut butter
1/4 cup coconut cream or chicken stock
1 tsp soy sauce
Juice from a lime
1-2 tsp Satay Spice
Chili & Lime Sea Salt Flakes

Options – potato, cabbage, broccolini, cauliflower florets, tofu


Place sweet potato onto a lined baking tray and brush with ghee or butter. Sprinkle with a little Chili & Lime Sea Salt Flakes. Cook in moderate oven until baked.

Boil egg, in last 2 mins add beans to water. Remove and dip into cold water to stop cooking. While egg is boiling, mix nut butter, soy sauce, coconut cream (or chicken stock), some of lime juice, and Satay Spice together; set aside. Toss rice with a squeeze of lime juice and some Chili & Lime Sea Salt Flakes.

Build salad and top with Satay Sauce. Easy and delicious. This recipe is from Indonesia. This recipe may not be traditional as I am only using what I have on hand, but one thing I can guarantee is it is delicious. Options included if you don’t have the same items on hand.

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