Any kind of noodle bowl with Asian flavours, a hint of chilli, and tons of vibrant vegetables is totally my thing, and this gado-gado salad bowl is no exception. These rice noodles with an umami, creamy peanut sauce and crunchy veggies drenched in lime hits all the right notes – it’s rich, nutty, and full of zing.
This salad is inspired from the Indonesian gado-gado (which literally translates to mix-mix); the traditional version contains a mix of raw and cooked veggies with rice, eggs, and tofu – all drenched in a creamy peanut sauce. This recipe simplifies it by using only a mix of raw veggies, and leaving out the eggs and tofu all together. The peanut sauce recipe used here easily doubles or triples so you can make extra and use it for other things. Sauté it with ramen noodles and top with a runny egg for a quick weeknight dinner; use the peanut sauce (thinned out with more water) as a dipping sauce with summer rolls; use it as a marinade for tofu or meat; or with vegetable and chicken satay – there’s so much you can do.
Probably the hardest step in this recipe is toasting the peanuts! I’m usually terrible at keeping a close watch on the oven, and peanuts burn quite easily. That being said, do not skip this step. Toasting nuts until they’re golden brown on the outside intensifies their flavour, improves their texture, and gives you a gorgeous nutty aroma.
Once your peanuts are toasted, the sauce comes together quite easily in the blender. You need to just cook the noodles, and toss the veggies with a pinch of salt and some lime juice and you’re done. Spread a little of the sauce at the bottom of a salad bowl, top with noodles and the lime-coriander drenched veggies.
This makes an excellent work lunch (just pack everything separately), and is just as good for a weekday dinner. You won’t mind eating the leftovers either. Top with an egg if you like, but I find that it’s quite satisfying and filling without it too.
- 1 cup + a little more peanuts
- 1 inch of ginger, chopped
- 2 cloves garlic
- 3 tablespoons soy sauce
- ½ tablespoon toasted sesame oil
- 5-6 tablespoons lime juice (divided)
- A pinch of crushed red chilli flakes
- 4 oz or about 100g of wide flat rice noodles
- Salt, to taste
- 1 large cucumber, peeled and sliced diagonally
- 2 carrots, peeled and sliced diagonally
- A few bulbs of red radish, sliced lengthwise and then into half-moon discs
- 1 cup thinly sliced purple cabbage
- 4 stalks green onions (greens only), chopped
- 1 handful coriander, coarsely chopped
- Preheat the oven to 175°C. Toast the peanuts on a baking sheet, tossing halfway through until golden-brown, about 8 minutes total. They're done when they appear a shade darker and smell toasty. Note: Different types of ovens work at varying intensities, so it’s best to keep a close watch on the peanuts as they burn rather quickly. You can even toast them on a dry pan on the stove, but don’t skip this step!
- Let the peanuts cool down and set aside. Crush a handful of them using a mortar and pestle and reserve it for later to use as a garnish.
- Transfer the peanuts, ginger, garlic, soy sauce, sesame oil, 3 tablespoons of the lime juice and a pinch of the crushed red chilli, with a a few tablespoons of hot water to a blender and process until it forms a paste. Loosen with more water if required, and blend again. The dressing should be smooth and creamy. Taste to adjust seasoning - add salt if required, more lime juice for zing, or chilli for heat.
- Cook rice noodles according to packaging directions. Rinse under water, drain, and transfer to a medium bowl. Season with a pinch of salt and a tablespoon or two of the lime juice.
- Toss the cucumber, carrot, radish, purple cabbage, green onions, and coriander with some salt and remainder of the lime juice in a medium sized mixing bowl.
- Assemble the salad by spreading a scoop of the dressing at the bottom of individual bowls. Top with rice noodles and the salad veggies. Sprinkle some crushed peanuts to serve. Alternatively, mix everything together in a large salad bowl and serve with extra dressing alongside.
Recipe inspired and adapted from this recipe.
Did you make this gado-gado salad recipe?
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