Gado Gado Salad with Cashew Butter and Kimchi Satay Sauce

, from Issue #80. September, 2018
Photography by Kelly Gibney.
Gado Gado Salad with Cashew Butter and Kimchi Satay Sauce

This is a brilliant way to eat a big serving of vegetables. This flavourful Indonesian salad beautifully complements the punchiness of kimchi. You can adapt the salad to use other vegetables you have on hand or add any favourites. The satay sauce works particularly well when the flavours are given a few hours to come together. Try to make in advance if possible.

Serves: 4


Satay sauce
½ cup cashew butter (can also use peanut or almond butter)
¼ cup coconut cream\
2 tablespoons warm water (plus more if needed)
1 tablespoon tamari or soy sauce
2 teaspoons brown sugar or coconut sugar
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 teaspoon finely grated ginger
½ cup kimchi, finely chopped
Crunchy Spiced Tofu
275 grams firm tofu
½ cup tapioca flour
¾ teaspoon sea salt
1 teaspoon curry powder
1 teaspoon ground cumin
Oil, for frying
250 grams green beans, trimmed and halved
4 free-range eggs
80 grams mesclun salad leaves
1½ cups bean sprouts
1 medium carrot, grated or julienned
2 medium radishes, sliced very thinly
¼ telegraph cucumber, cut into thin sticks
15 cherry tomatoes, halved
To serve
fried shallots, sesame seeds, can add extra kimchi if needed


Satay sauce: Place all the sauce ingredients into a bowl and stir until thoroughly combined. Thin with additional water if needed. Store in an airtight container in the fridge until ready to use. Remove from the fridge 1 hour before you plan to serve it.

Crunchy spiced tofu: Cut the tofu into chunks. I like wedge-shaped pieces. Combine the tapioca flour, salt, curry powder and cumin in a bowl and stir. Dust the tofu pieces lightly in the seasoned flour. Heat 1cm of oil in a sauté pan over a medium heat. Fry the tofu in batches until golden brown on all sides.

Salad: Blanch the green beans in a pot of boiling water for 30 seconds. Drain and run under cold water until completely cooled. Lay out on a tea towel to dry.

Bring a saucepan of water to a boil. Carefully place the eggs in the water and cook for 6 minutes. Plunge the eggs into cold water to halt the cooking process.

Toss the mesclun leaves, bean sprouts and carrot together. Lay all the other salad ingredients on top.

To serve: Peel and halve the eggs. Place on top, along with the tofu and finish the salad with a generous dollop of satay sauce. Garnish with fried shallots and sesame seeds.