Mixed into Indonesian gado-gado salad
Gado-gado is a beloved Indonesian salad featuring a vibrant mix of blanched vegetables, tofu, tempeh, hard-boiled eggs, and sometimes prawn crackers, all generously dressed in a rich, savory peanut sauce. It is a staple street food and household dish across Java and Bali, often served at room temperature.
🍽️ Nutrition at a glance
This dish is a balanced, nutrient-dense meal, offering a good mix of plant-based protein from tofu and tempeh, healthy fats from the peanut sauce, and complex carbohydrates from vegetables and rice cakes (lontong). A typical serving provides a substantial amount of fiber, vitamins, and minerals, with a calorie range of approximately 350-450 kcal.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 18 g |
| Carbs | 32 g |
| Fat | 24 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 550 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Vitamin C | 25 mg |
| Vitamin A | 180 µg |
| Calcium | 120 mg |
| Magnesium | 65 mg |
| Folate | 90 µg |
| Manganese | 1.2 mg |
Per 1 serving (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Gado-gado is culturally unique as a customizable 'everything' salad, often assembled to order from a cart, reflecting Indonesia's communal and flexible approach to meals. Nutritionally, the combination of fermented soy (tempeh) with peanuts creates a complete protein profile, making it a particularly wholesome vegetarian option.
