Indonesian Vegetable Salad

Gado-gado is Indonesia’s answer to the big chopped salad and this version keeps the spirit intact. Crunchy julienned celery, shredded carrots, broccoli florets, and cool cucumber pile into a bowl with cubed tofu and mung bean sprouts, then get blanketed in a peanut butter dressing that tastes like it has no business being this simple.

The dressing pulls its punch from garlic, rice vinegar, and crushed red pepper flakes whisked into peanut butter thinned with vegetable stock. That thinning step matters. Peanut butter straight from the jar clings in clumps, but stock loosens it into a pourable coat that grips every shred of carrot.

This one is genuinely make-ahead friendly, which is a rare trick for salads. Both vegetables and dressing hold in the fridge, but wait to toss until serving so the bean sprouts keep their snap.

Pro Tips

• Use tamari in place of soy sauce to keep the whole bowl gluten-free.
• Thin the peanut dressing a splash at a time. You want it pourable, not soupy.
• Shred carrots on the large holes of a box grater for a chewier texture than the fine side gives.

Variations

• Add shredded red cabbage or snow peas for extra crunch.
• Swap tofu for grilled shrimp or shredded chicken for animal protein.
• Drizzle with kecap manis (sweet soy) for a more authentic Indonesian finish.