Gado Gado Salad

  • Serves

One of the best things about raw, plant-based dishes is their versatility. Not only can you easily add your favorite fruits, veggies and spices to any recipe to satisfy your personal tastes, but you can also prepare that same delicious plate for either lunch or dinner (and even as a snack or a side!). The…

One of the best things about raw, plant-based dishes is their versatility. Not only can you easily add your favorite fruits, veggies and spices to any recipe to satisfy your personal tastes, but you can also prepare that same delicious plate for either lunch or dinner (and even as a snack or a side!). The Gado Gado Salad is the epitome of this: You can virtually eat it any time, any way and keep yourself satiated for hours on end! Read on to learn about how Chef Rich, our culinary mastermind, came to create this marvelous salad, then get straight to the recipe for yet another flavorful and nutritional boost to your recipe book!

  1. Gado Gado Salad Instructions
  2. Pile each veggie next to each other in a circle around your plate or dish, with the spiralized zucchini on top.
  3. You can also add a bed of mixed greens underneath for a larger salad.
  4. Garnish with cilantro leaves, sunflower sprouts and spiced cashews.
  5. Dressing Instructions
  6. Blend in Vitamix until completely smooth. The dressing should have a good balance of salty, sweet, and acid, so taste and re-season if necessary.
  7. Spiced Cashews Instructions
  8. Toss ingredients in a bowl until all of the cashews are well coated.
  9. Spread on a toaster oven tray lined with parchment paper, and bake at 350 degrees until the cashews are nicely toasted.
  10. Keep a good eye on them because they can burn easily.
  11. *For an all raw option, spread on a teflex sheet, and dehydrate at 105 degrees for 16-24 hours.

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