I was yearning for the Indonesian salad ‘gado gado’. Come to think of it, not the salad itself but rather the sauce this dish is renowned for. Gado-gado is arguably the Western equivalent of a house salad, available at high end restos or streetside food carts around the nation. Traditionally consisting of vegetables boiled within an inch of their lives and generously coated with peanut sauce, it’s devoid of any nutrition! Typical blanched veges range from cabbage, spinach, bean sprouts, carrot and corn. Toppings are raw sliced cucumber, deep-fried sliced tofu, deep fried tempeh, sliced boiled potatoes and sliced boiled eggs.
My sauce is much thinner than the authentic version, as I didn’t fancy my raw noodles becoming gluggy and limp.
Yep, been on a South East Asian trend lately. I must be homesick.
Nut-free Gado Gado Salad
1 spiralised zucchini (you could use carrot or beetroot too!)
2 cloves garlic, chopped
1/2 cup tahini
2 tbs palm sugar
1 tsp sea salt
2 tbs lime juice
1/4 tsp chilli flakes
2 cups hot water
Use a spiraliser to shred zucchini into noodle-like strips. If you haven’t got one, use a veg peeler – your noodles will be thick a la fettuccine.
In a food processor, blitz all sauce ingredients until a saucey texture is achieved. Taste and tweak seasonings if necessary. You won’t use all the sauce in one go. Store in an airtight jar in the fridge.
Arrange noodles on a plate and pour over as much sauce as you like.
Now… does anyone have any raw pad thai recipes to share? And I am yet to think of a way to ‘uncook’ Vietnamese fresh spring rolls too. Any ideas?
Happy Friday everybody, have a great weekend!