← Back to Search Results
steaming Indonesian
Gado Gado Recipe-2114

Photo by: Joey DeLeo
Comments: 0


I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. The tiny, cozy Indonesian restaurant was right next door to our hotel, and coming straight from an all-night flight, my friend Wendy and I were too tired to venture further before a meal and a nap. Served with plenty of rice, the salad (which always combines raw and lightly cooked vegetables) made for a filling and memorable meal. Here’s my Americanized, but still appealing interpretation.

Yield: 4 servings


  • 2 to 3 ounces mixed baby greens
  • 1 cup green sprouts, such as sweet pea shoots or broccoli sprouts
  • 4 ounces slender green beans 
  • ½ medium head cauliflower, cut into bite-size pieces
  • 1 cup baby carrots (thick ones cut in half lengthwise)
  • 3 medium tomatoes, diced, or 1 cup cherry tomatoes
  • Two 8-ounce packages Thai-style or smoked baked tofu, thinly sliced
  • ¾ cup Coconut-Peanut Sauce or Salad Dressing, or as needed


1 Spread the greens on a large serving platter and sprinkle the sprouts over them.

2 Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about ¼ inch of water. Cover and steam for 3 to 4 minutes, or until all are tender-crisp. Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water. Transfer each vegetable to a small plate.

3 Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu. Arrange those on the greens as well, between the cooked vegetables.

4 To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass the dressing for everyone to use as desired.

© 2008 Nava Atlas

Nutritional Information

Nutritional information is provided by the author.

Calories: 378
Total fat: 15 g
Protein: 26 g
Carbohydrates: 30 g
Fiber: 9 g
Sodium: 630 mg


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
desserts-4-today Desserts 4 Today
by Abby Dodge
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
flavor Flavor
by Rocco DiSpirito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
in-the-kitchen-with-david In the Kitchen with David
by David Venable
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?