Description
This delightful Gado Gado recipe, inspired by a magazine find, is not only simple to prepare but also brimming with vibrant flavors and wholesome ingredients. Perfect for lunch or as a nutritious snack, you can customize it by adding hard-boiled eggs, snow peas, boiled potatoes, or any other favorite vegetables.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 495 |
| Total Fat | 31.1 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 32.9 mg |
| Sodium | 935.5 mg |
| Total Carbohydrates | 20.7 g |
| Dietary Fiber | 6.9 g |
| Sugars | 4.6 g |
| Protein | 38 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 250 g | Green beans |
| 200 g | Broccoli |
| 1 cup | Bean sprouts |
| 1 can | Tuna in olive oil |
| 1 cup | Grape tomatoes |
| 200 g | Unsalted peanuts |
| 3/4 cup | Light coconut milk |
| 1/4 cup | Fish sauce |
| 1 | Soy sauce |
| 2 tbsp | Olive oil |
Instructions
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Blanch the Vegetables: Begin by blanching the green beans and broccoli in boiling water until they are tender yet still crisp, then promptly drain and set aside to cool.
-
Prepare the Peanut Sauce: In a small pan over medium heat, add the unsalted peanuts and cook, stirring frequently, until they are golden brown.
-
Blend the Sauce: In a blender or food processor, combine the browned peanuts with sweet chili sauce and light coconut milk. Blend until the mixture is smooth.
-
Mix in the Remaining Ingredients: To the peanut mixture, add the fish sauce and soy sauce, blending again until all ingredients are well combined.
-
Combine the Salad: In a large mixing bowl, combine the blanched green beans, broccoli, bean sprouts, tuna, grape tomatoes, and gently toss together to ensure even distribution.
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Serve: Plate the salad and drizzle generously with the peanut sauce. For an extra touch, sprinkle any leftover peanuts on top for added crunch and flavor.
Enjoy this nutritious, flavorful Gado Gado salad that not only satisfies but also nourishes!