Indonesian Gado Gado Salad

Back to all recipes


No Rating


  • 1 cup Yukon gold potatoes, chopped
  • 1 cup fresh broccoli florets (you may substitute frozen, thawed florets)
  • 1 cup fresh sugar snaps peas, trimmed
  • ½ head green cabbage, shredded
  • 2 cups baby spinach leaves, cleaned
  • 1 cup fresh mung bean sprouts, cleaned
  • 1 large red tomato, chopped
  • 1 large fresh cucumber, sliced
  • 1 cup San-J Tamari Peanut Salad Dressing, divided
  • 1 large hard-boiled egg, sliced

Cooking Instructions

Servings: 8

Prepare the potatoes, broccoli and sugar snap peas by steaming them over boiling water in a large saucepan for 15 minutes or until tender. Set aside to cool. On a large serving platter, arrange a layer of shredded cabbage and spinach leaves. In a large mixing bowl, combine the potatoes, broccoli, sugar snap peas, bean sprouts, tomato, cucumber and 1/2 cup San-J Tamari Peanut Salad Dressing. Toss lightly to combine. Spread the vegetable mixture over cabbage and spinach. Place the egg slices on top. Drizzle the remainingSan-J Tamari Peanut Salad Dressing on top of the salad.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Tamari Peanut Salad Dressing

Learn More

Comments & Reviews