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Gado Gado Salad

Raw cauliflower, broccoli, savoy cabbage, bean sprouts, cucumber and red pepper tossed in an Indonesian peanut and soy dressing warmed just enough to bring it together.

5 servings · 15 min · main · Indonesian · vegan

Ingredients

Salad

  • ⅓ cauliflower, cored and cut into small florets
  • 1⅞ cup broccoli, small florets
  • 1¼ cup savoy cabbage, shredded
  • 1⅞ cup bean sprouts
  • 1¼ cucumber, peeled, halved lengthwise, seeded, and thickly sliced
  • 1¼ red bell pepper, halved, seeded, and finely chopped

Dressing

  • 2½ tablespoon peanut oil
  • 1 cup peanuts, unsalted, finely chopped
  • 2½ clove garlic, minced
  • 2½ tablespoon soy sauce
  • 5 tablespoon lime juice, from about 2 1/2 limes
  • ⅝ red chile, seeded and minced

Method

  1. Put the cauliflower, broccoli, cabbage, bean sprouts, cucumber, and red bell pepper into a salad bowl and toss gently together.
  2. To make the dressing, warm 1 tablespoon of the oil in a pan over medium heat. (You can warm raw food below a temperature of 104°F.) Add the peanuts and garlic and warm for 2 to 3 minutes, then remove from the heat and stir in the soy sauce, lime juice, chile, and remaining oil. Leave at room temperature for a couple of hours.
  3. When ready to eat, mix the dressing thoroughly, spoon the dressing over the salad and toss them gently together. Spoon into five bowls, then serve immediately.

Notes

The dressing rests a couple of hours at room temperature before it goes on. Mung bean sprouts are the easiest to find and work well here.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.