Gado Gado Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Fresh green beans1⁄2 Pound
 Carrots3 Medium
 Cauliflower head1⁄2 Small
 Peanuts1 Cup (16 tbs), grated or finely chopped, use an electric blender, if desired
 Cider vinegar1 Tablespoon
 Brown sugar2 Teaspoon
 Salt1 Teaspoon
 Red pepper To Taste (Few Grains)

Nutrition Facts

Serving size: Complete recipe

Calories 1096 Calories from Fat 610

% Daily Value*

Total Fat 73 g112%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2191.5 mg91.3%

Total Carbohydrates 83 g27.6%

Dietary Fiber 32.7 g131%

Sugars 34.7 g

Protein 49 g98.5%

Vitamin A 612.8% Vitamin C 242.4%

Calcium 26% Iron 47.5%

*Based on a 2000 Calorie diet


Cut beans into 2-inch pieces and carrots into 2x1/2 inch strips.
Separate cauliflower into florets.
Cook vegetables separately in boiling salted water until tender.
Drain; reserve about 1/4 cup each of the carrot and bean liquid.
Immediately blend the peanuts, vinegar, brown sugar, salt, red pepper, and enough vegetable liquid to make a thick sauce.
Arrange vegetables on heated platter; spoon sauce over them.
Garnish with sliced hard-cooked eggs.
Sprinkle with paprika, if desired.