How to Make Gado-Gado Salad | Must-Try | Pinoy Easy Recipes

Prepare the vegetables by chopping the cabbage, slicing the carrots, and trimming the green beans.

Boil the potatoes until tender, then cool and cut into cubes.

Blanch the green beans in boiling water for 2-3 minutes, then transfer to ice water to stop cooking.

Fry the tofu until golden brown on all sides, then drain on paper towels.

Hard-boil the eggs, cool, peel, and cut in half.

In a bowl, combine peanut butter, soy sauce, lime juice, minced garlic, chili paste, brown sugar, and water to create the dressing.

Whisk the dressing until smooth, adjusting the consistency with more water if needed.

Arrange the cabbage, carrots, green beans, potatoes, tofu, bean sprouts, and cucumber on a serving platter.

Drizzle the peanut dressing generously over the salad.

Top with halved hard-boiled eggs.

Sprinkle with salt and pepper to taste.

Serve immediately, or chill for 30 minutes to allow flavors to meld.

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