Recipe courtesy of Curtis Aikens

Gado Gado (Blanched Vegetables with Peanut Sauce)

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  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings
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1/4 medium cabbage, shredded

1/2 pound green beans, tipped and tailed

4 medium carrots, sliced

1/4 head cauliflower, divided into florets

1/4 head of broccoli, divided into florets

Peanut sauce (recipe above)

1 bunch arugula washed, stems removed

2 hard boiled eggs quartered

1 yukon gold potato, boiled, peeled and sliced

2 kirby cucumbers, washed, sliced thin

1/4 pound radish sprouts

Crispy shallots, recipe above

Rice crackers as an accompaniment


  1. Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.