Indonesian Gado Gado | Gluten-free, vegan, nut-free

Cold Indonesian salad topped with noodles and spicy peanut sauce

I first tasted gado gado on a trip to Indonesia in 1990. It’s a room temperature composed salad with a spicy peanut sauce. Yum! Peanut sauce there is not only wonderful, but different at each place you go, as each family has their own secret recipe. Feel free to spice this up or mellow it out, depending on your preference.

The renovation: The original recipe is from Mollie Katzen’s first Moosewood Cookbook. I limit my peanuts these days, so I’ve made this with sunflower seed butter instead. This version is vegan, but you can add sliced hard-boiled egg (very authentic) or grilled chicken. It’s a terrific way to use up a variety of vegetables (and fruits) that might need to be eaten up. I used gluten-free ramen noodles for this, you could also use gluten-free spaghetti or buckwheat soba noodles. Be sure to read the pasta package labels; most soba noodles do contain wheat. You can use your food processor grating disk to speed up the prep, although sometimes I like the Zen of chopping.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

Could this be migraine-friendly?

This recipe is from my days before I was diagnosed and was eating plant-based. Here’s why this recipe isn’t migraine-friendly:

  • Soy (tofu)
  • Tamari (fermented soy)
  • Lemon
  • Onion
  • Rice wine vinegar (fermented)

If you have learned that these foods aren’t migraine triggers for you, enjoy!

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Indonesian Gado Gado | Gluten-free, vegan, nut-free

Indonesian Gado Gado

5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings

Ingredients
  

Sauce

  • 1 onions peeled and chopped
  • 1-2 tsp ginger (fresh) grated
  • 2 cloves garlic peeled and chopped
  • 1 bay leaves
  • 1 cup peanut butter (natural) cashew butter (250 g), sunflower seed butter
  • 1 lemons juiced
  • 1 tbsp agave syrup honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp Bragg's liquid aminos (or tamari) coconut aminos (soy-free but still fermented, lower in sodium)
  • 1/4 tsp cayenne pepper
  • 1 dash hot sauce

Gado Gado

  • 12-16 ounces tofu super- or extra-firm
  • 2 tbsp sesame seeds
  • 16 ounces soba noodles buckwheat only, or gluten-free ramen noodles
  • 1 carrots peeled and grated
  • 1 bell peppers red, orange, yellow, julienned
  • 1 beets shredded
  • 1 pears apple, Asian pear
  • 2 onions (green) scallions, spring onions, thinly sliced