Gado Gado Platter

Chef Linda Shiue, M.D., author of Spicebox Kitchen, first tried gado gado while backpacking in Indonesia. The salad features cooked vegetables, hard-boiled eggs, tempeh or tofu and a peanut dressing. Her interpretation of the dish is this colorful spread that can be served with the dressing drizzled over the top or on the side for dipping. Krupuk udang, deep-fried crackers flavored with shrimp, add extra crunch.

Gado Gado Platter
Photo: Jason Donnelly
Active Time:
35 mins
Total Time:
35 mins
Nutrition Profile:


  • 6 tablespoons light coconut milk

  • cup crunchy natural peanut butter

  • 2 tablespoons lime juice

  • 1 tablespoon 50%-less-sodium tamari (see Tip) or low-sodium soy sauce

  • 1 tablespoon granulated sugar

  • 1 ½ teaspoons grated fresh ginger

  • 8 ounces long beans or green beans, trimmed and cut into 3-inch pieces

  • 10 ounces cabbage, cut into 2-by-3-inch pieces (about 4 cups)

  • 2 tablespoons canola oil

  • ½ cup sliced shallots

  • 1 (8 ounce) package tempeh, cut into 1/4-inch-thick slices

  • 4 hard-boiled eggs, quartered

  • 2 plum tomatoes, cut into 8 wedges each

  • 2 medium carrots, julienned

  • 1 cup bean sprouts

  • ½ medium cucumber, sliced

  • 1 cup krupuk udang (Indonesian shrimp chips) or Japanese rice crackers


  1. Whisk coconut milk, peanut butter, lime juice, tamari (or soy sauce), sugar and ginger in a medium bowl. Thin with water, if needed, to achieve a pourable consistency. Set aside.

  2. Bring a large saucepan of water to a boil over medium-high heat. Set a large bowl of ice water by the stove. Cook beans in the boiling water until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to the ice water.

  3. Pour off all but 1 inch of water from the saucepan and add a steamer basket. Add cabbage, cover and steam over medium-high heat for 3 minutes. Transfer the cabbage to the ice bath to cool. Drain the vegetables; pat dry.

  4. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Transfer the shallots to a small bowl, leaving the oil behind. Increase heat to medium-high. Add tempeh and cook until the edges are browned, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate to drain.

  5. Arrange eggs, tomatoes, carrots, bean sprouts, cucumber and krupuk (or rice crackers) on a large platter. Add the beans, cabbage, tempeh and shallots. Serve with the reserved dressing.

To make ahead

Refrigerate dressing (Step 1) for up to 3 days.


Less-sodium tamari, sometimes called tamari "lite," cuts the amount of salt per serving by 50% compared to the regular version—and without sacrificing flavor (we tried them side by side in a blind taste test). It even has 100 mg less sodium than low-sodium soy sauce. People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts (per serving)

543 Calories
32g Fat
39g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 1/2 cups salad & 1/4 cup dressing
Calories 543
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 7g 25%
Total Sugars 17g
Protein 29g 58%
Total Fat 32g 41%
Saturated Fat 8g 40%
Cholesterol 186mg 62%
Vitamin A 6855IU 137%
Sodium 340mg 15%
Potassium 951mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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