Nut-Free Soy-Free Gado-Gado Sauce

Note on our family’s allergies:

M is allergic to dairy, nuts, eggs, gluten, pineapple, kiwi, shellfish, and soy.
B is allergic to dairy, nuts, eggs, gluten, shellfish, and cane sugar.

Gado-gado is one my most favorite hearty salads. I am not providing a definitive list of the vegetables or protein choices, as the sauce can be pretty much used with any you have around, and the veggies can be parboiled or left raw (unless indicated). You can also use the sauce for things like grilled chicken.

Veggies usually used in gado-gado:

• thickly sliced cabbage
• thinly sliced carrots
• mung bean sprouts, trimmed
• parboiled yard-long beans or green beans
• thinly sliced cucumber
• watercress, spinach, or other leafy green vegetable
• tomato, cut into bite-sized pieces
• lettuce

I also used waxy potatoes, but you can make the dish lower-carb by omitting that. Traditionally it could also include lontong, which I haven’t found anywhere near me. (I have a suspicion it’s like our Filipino suman.)

Protein choices:

• Hard boiled eggs
• Deep-fried firm tofu pieces
• Tempeh
• Shrimp crackers