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  • 8
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 30 minutes
  • 10 minutes
  • Waterford Pecan Stream Chenin Blanc 2007


  • 200 g French beans
  • 4 carrots, sliced
  • 100 g mangetout
  • 200 g peas
  • 150 g baby corn
  • ½ white cabbage, finely chopped
  • 4 hard-boiled eggs, quartered
  • 4 x 120 g packets mung-bean sprouts
  • 200 g roasted peanuts, for sprinkling
  • For the satay sauce
  • 2 cloves garlic, chopped
  • 1 chilli, chopped
  • ½ t shrimp paste
  • 1 T oil
  • 1 x 400 ml can coconut cream
  • ½ cup crunchy peanut butter
  • 5 T ketjap manis or thick sweet soy sauce
  • 1 t sambal oelek or chilli paste
  • 50 g roasted peanuts

Cooking Instructions

To make the satay sauce: Fry the garlic, chilli, and shrimp paste in oil. Add the coconut cream, peanut butter, ketjap manis or soy sauce, sambal oelek or chilli paste and roasted peanuts.

Heat through, but do not boil.

To serve:Blanch the beans, carrot, mangetout, peas and corn. Layer the vegetables in a serving dish, starting with the cabbage.

Top with the egg and mung-bean sprouts then drizzle over a little of the satay sauce. Sprinkle over the peanuts. Serve the remaining sauce separately.

TASTE's take
Gado-gado is an Indonesian dish of salad ingredients combined with a dressing or sauce. Gado-gado means 'mix mix', as it simply contains a whole bunch of ingredients mixed together. Sometimes it is served on a bed of yellow rice.

Discover more salad recipes here.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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