Indonesian Gado Gado with Crunchy Vegetables and Peanut Sauce

Indonesian Gado Gado

with Crunchy Vegetables and Peanut Sauce

dinner

Gado gado is a crunchy Indonesian salad, made with the freshest vegetables and herbs. If you have a mandoline or vegetable slicer at home, this is a great time to use it. Otherwise, thinly slice the vegetables to create this rainbow of a meal boasting lots of protein from peanuts and peanut sauce and vitamin C from colorful chioggia beets.

Pasta Comfort Foods Seasonal Menu Spring Recipes Quick and Easy High-Protein Gluten-Free Soy-Free Leafy Greens Root Vegetables Nuts Dinner
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
740
FAT
20g
CARBOHYDRATES
124g
PROTEIN
20g

MAIN INGREDIENTS

  1. 2 oz baby spinach
  2. 2 carrots
  3. 1 cucumber
  4. 4 radishes
  5. 1 scallion
  6. ¼ cup peanuts
  7. 1 chioggia beet
  8. Fresh cilantro
  9. 8 oz rice noodles
  10. ¼ cup peanut sauce
  11. 2 tbsp rice vinegar
  12. vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: peanuts
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Boil the water

Place a large pot of salted water on to boil for the rice noodles.

2
Prepare the vegetables

Roughly chop the baby spinach. Peel and thinly slice the carrots into rounds. Thinly slice the cucumber into rounds. Thinly slice the radishes. Thinly slice the scallion. Roughly chop the peanuts. Scrub, dry, and cut the chioggia beet in half and then into half moons. Chop the cilantro.

3
Cook the noodles

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles occasionally until they are tender, about 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process. Return the cooked noodles to the pot and toss with 1 tsp vegetable oil and just half the peanut sauce.

4
Toss the spinach

In a bowl, add the chopped spinach and drizzle with the rice vinegar. Season with a pinch of salt and pepper and toss spinach well to combine.

5
Build the bowl

Divide the rice noodles and spinach between serving bowls.

6
Serve

Top the bowls with the sliced carrots, sliced cucumber, sliced radishes, and sliced beets. Sprinkle each serving with sliced scallions, chopped peanuts and chopped cilantro. Drizzle bowls with the remaining peanut sauce.