Keto-friendly Gado Gado


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I love how versatile (and beautiful!) this salad is. I use a mixture of seasonal vegetables and dress it with a keto-friendly peanut sauce.

  1. The vegetables. What I have used combinations of:
    shredded lettuce/cabbage
    tomatoes/cherry tomatoes
    cucumber/carrot matchsticks
    bean sprouts
    blanched green beans
    blanched cauliflower/brocolli florets
    baby spinach/kale leaves
  2. The protein (optional). Traditionally you would use:
    hard boiled eggs, halved or quartered
    tofu, cubed and fried until golden (check carb count if keto – I found the Macro Organic ‘Perfectly Firm’ Tofu idea for me, and the kids loved the flavoured versions)

  3. OR use up left over meat like shredded chicken, sliced roast meat etc
  4. The sauce:
    1 can coconut milk
    1/2c crunchy peanut butter (check the carb content if keto)
    1/4c soya sauce
    1 clove garlic, crushed
    baby spinach/kale leaves
    optional: chilli powder to taste

Place all sauce ingredients into a saucepan and bring to the boil, stirring constantly. Let simmer for approx 5 mins until desired sauce consistency has been achieved. Cool before serving.

HOT TIP: I store this in a sterilized jar in the fridge, this way, it’s easy to shake if it starts to separate

To serve:
Layer the vegetables into a large serving bowl.
Drizzle the sauce over the salad (if using from fridge, warm for 10-20s in the microwave to make it easier to pour).
Optional: garnish with a sprinkling of chopped peanuts, sprigs of coriander and a wedge of lemon or lime.

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