Gado Gado

Name: Gado Gado
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, red curry paste; 1 tablespoon, vegetable oil; 3 , garlic cloves, minced; ½ cup, coconut milk; ⅓ cup, water; ¼ cup, chunky peanut butter; 2 tablespoons, fish sauce; 4 teaspoons, packed dark brown sugar; 1 tablespoon, tamarind paste; 2 teaspoons, sriracha, plus extra for seasoning; ¼ cup, dry-roasted peanuts, chopped; 12 ounces, small red potatoes, unpeeled; , Table salt for cooking vegetables; 8 ounces, green beans, trimmed; 8 ounces, cauliflower florets, cut into 1-inch pieces; ½ head, green cabbage, cored and sliced thin (6 cups); 1 , cucumber, peeled and sliced ½ inch thick; 4 , recipe, halved lengthwise

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Literally translated as “mix mix,” gado gado is a classic Indonesian salad that pairs a variety of steamed seasonal vegetables, cabbage, and hard-cooked eggs with a creamy coconut milk–based peanut sauce. To make the peanut sauce, we combin...

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