Nut-Free Indonesian Gado Gado with Seed Sauce
Gado Gado is a vibrant Indonesian salad featuring a variety of fresh vegetables and proteins, topped with a creamy seed-based sauce. This nut-free version utilizes sunflower and sesame seeds to provide a rich flavor without the risk of nut allergies.
Cuisine: Indonesian
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1 cup cabbage, shredded
- 2 medium potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1 cup tofu, cubed
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
Instructions
- 1. Begin by boiling the cubed potatoes in salted water for about 10 minutes, or until tender. Drain and set aside.
- 2. In another pot, blanch the green beans and carrots in boiling water for 3-4 minutes, then transfer them to an ice bath to retain their color and crunch.
- 3. In a frying pan, sauté the cubed tofu over medium heat until golden brown on all sides, about 5-7 minutes.
- 4. In a food processor, combine sunflower seeds, sesame seeds, soy sauce, lime juice, water, garlic, and ginger. Blend until smooth to create the seed sauce.
- 5. To assemble, arrange the boiled potatoes, green beans, carrots, and shredded cabbage on a large platter. Top with sautéed tofu and drizzle the seed sauce over the salad before serving.
Browse more: Vegetarian · Gluten Free · Dairy Free
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