Gado-Gado is a popular Indonesian dish that truly means to eat the rainbow. Full of bright colors and flavors, this salad will win you over and become a staple in your salad repertoire. Because you can get creative with the salad components, this also becomes a fridge/leftover lifesaver that you’ll actually want to eat.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at BusinessChic. Shout out to Genie at Bunny Eats Design for letting me know about this great way for food bloggers to connect!
Makes 2 – 3 large servings
1 – 2 de-seeded red Thai chiles (diced)
1 TBSP soy sauce
1 TBSP tamarind paste
1 garlic clove (crushed)
1/2 TBSP fish sauce
1/2 cup creamy peanut butter
1/2 lime (zest and juice)
Add all the ingredients in a blender (or use a hand blender) and mix well.
Get as creative as you want with the salad ingredients. My favorite components for this salad are roasted sweet potatoes, red peppers, cucumbers, avocado, baby kale, and a generous sprinkle of sesame seeds.