You are here: Home > Course > Salads > Quick Indian Salads > Gado Gado with Rice, Indonesian Gado Gado Gado Gado with Rice, Indonesian Gado Gado by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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The sweet, tangy and spicy sauce has an exciting mouth-feel thanks to the rustic texture of peanuts and the succulence of sautéed onions. Here, we have combined the traditional Gado Galad salad components with rice and a crispy garnish, to make a mouth-watering one-dish meal . Arrange the Gado Gado with Rice just before serving. Till then, keep the salad chilled to retain the crunch of the veggies.Here are a few wholesome salads that could double up as a qucik meal - Hot and Sour Noodle and Vegetable Salad , Grilled Feta and Pita Salad , Garlicky Potato and Spinach Salad , Penne Salad in Basil Dressing and Tabbouleh . Gado Gado with Rice, Indonesian Gado Gado recipe - How to make Gado Gado with Rice, Indonesian Gado Gado Tags Indian Salads with dressingQuick Indian SaladsToss & Mix Salads (No cooking)Wholesome Salads (Salads that make a meal) Preparation Time: 25 mins Cooking Time: 6 mins Total Time: 31 mins 6Makes 6 servings Show me for servings Ingredients To Be Mixed Into A Salad and Chilled1/2 cup diagonally cut and blanched french beans1/2 cup diagonally cut and blanched carrot1/2 cup cucumber cubes1/2 cup shredded cabbage1/2 tsp powdered sugar salt to tasteFor The Peanut Sauce3/4 cup roasted peanuts1 tbsp jaggery (gur)1 tbsp tamarind (imli) water1/2 tsp chilli powder salt to taste2 tsp oil1/4 cup finely chopped onionsFor Serving cooked riceFor The Garnish crushed roasted papad crushed potato wafers Method For the peanut sauceFor the peanut sauceCombine the roasted peanuts, jaggery, tamarind water, chilli powder and salt along with approx. 6 tbsp of water in a mixer and blend it till smooth.Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the peanut mixture and 1¼ cups of water, mix well and cook on a medium flame for 4 minutes.Divide it into 4 equal portions and keep aside.How to proceedHow to proceedDivide the rice into 4 equal portions and keep aside.Divide the salad into 4 equal portions and keep aside.Just before serving, place a portion of rice on a serving plate, pour a portion of the peanut sauce on it, then a portion of the salad and garnish it with papad and potato wafer.Serve immediately. Nutrient values per servingEnergy126 calProtein4.8 gCarbohydrates7.5 gFiber3 gFat8.5 gCholesterol0 mgVitamin A247.4 mcgVitamin B10.2 mgVitamin B20 mgVitamin B33.5 mgVitamin C12.5 mgFolic Acid13 mcgCalcium35.2 mgIron0.7 mgMagnesium0 mgPhosphorus0 mgSodium5.5 mgPotassium35.9 mgZinc0.8 mg