Gado-gado is an Indonesian salad featuring a variety of cooked and raw produce, steamed rice, vegetarian proteins like tofu, tempeh, and hard-boiled egg, and an addictive peanut sauce.
During a vacation in Bali, New York City–based recipe developer Laura Rege tried many variations of gado-gado, whose name translates to “potpourri” because of its customizable nature. “Every roadside stall and restaurant will serve their own version,” she explains. After the trip, Rege was inspired to create three iterations of the dish—one with noodles, one over rice, and one wrapped in cabbage leaves.
Photography and styling by Jenny Huang