Indonesian gado-gado salad with sesame sauces
Gado-gado salad from Indonesia, drizzled with aromatic Kikkoman Sesame Sauce. Nuts add crunch and distinctive character.
Ingredients
For the salad:
Garnish:
- Vegetables: 140 g
- Egg: 60 g
- Sesame sauce: 50 g
- Tofu: 30 g
- Mung bean sprouts: 20 g
- Garnish: 25 g
Preparation
Step 1
Cook the potatoes in plenty of salted water for about 25 minutes until tender. Drain, peel and slice. Cook the green beans in salted water for about 5 minutes until al dente, then plunge into very cold water (ice water) to stop the cooking.
Step 2
Heat the oil in a frying pan and fry the tofu until golden brown. Cut into triangles.
Step 3
Arrange the potatoes and green beans, cabbage, cucumber, carrot, tofu and mung bean sprouts in a large bowl.
Step 4
Add the egg halves. Drizzle with the Kikkoman Sesame Sauce and sprinkle with the peanuts and cashew nuts.
Tip
For a sweeter accent, you can replace the potatoes with sweet potatoes.
Recipe-ID: F1142
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