SKIPPY® Brand Peanut Butter

Gado Gado



  • 90g green beans cut into 4-cm pieces
  • 55g shredded cabbage
  • 230g bean sprouts
  • 45g water spinach
  • 45g amaranth leaves (Chinese spinach)
  • 1 large (285g) potato, boiled, cubed
  • 2 pieces (85g) fried tofu, 5-cm squares each
  • 1 thinly sliced medium-sized fresh cucumber (240g)
  • 1 hard-boiled egg (50g), cut into quarters
  • 1 large tomato (275g), sliced

For dressing:

  • 255g SKIPPY® Smooth Peanut Butter
  • 1 tablespoon grated fresh ginger
  • 1 clove of garlic, crushed
  • 1 tablespoon brown sugar
  • 360 ml hot water
  • 4 teaspoons cider vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon chilli flakes


  1. Mix the dressing ingredients together in a bowl. Set aside.
  2. In a large pot bring 2 litres of water to the boil. Blanch lightly and strain the green beans, cabbage, bean sprouts, water spinach and amaranth leaves.
  3. Slice the cucumber, hard-boiled egg and tomato.
  4. Place the blanched vegetables in a large bowl. Arrange the potatoes, tofu, tomatoes, cucumber and egg on top.
  5. Drizzle with dressing.