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Gado Gado Wrap Salad With an Oomph of Protein


by Nicole Lana Lee

  • Packed with Protein, Minerals  and Antioxidants
  • Vegan, Multi-purposeful: Wrap main with romaine lettuce to create easy Gado-Gado Wrap for Guests
  • Quinoa added for extra *oomph* of Protein
  • Takes less than 20 minutes to make!


I was inspired to modify the traditional Gado Gado dish after watching TLC’s Food Channel on Indonesia Food. While I love Asian food, I was in awe when I saw how much fat and refined foods one can put in a dish. Since Gado Gado is relatively healthy and “vegetarian-friendly” compared to many other Asian dishes, I was especially drawn to this dish. Rather than giving you a traditional Gado Gado recipe, which you can easily find online, I’ve decided to modify the recipe a bit and present you an express, simplified and vegan-friendly version, which is very easy to make.


Introducing… Vegan-Friendly, Express Gado Gado Wrap Salad With an Extra Oomph of Protein


Gado Gado Nut Sauce Ingredients

(1)  2 tablespoon of Almond/Peanut Butter (or mix the two together)

(2)  1 teaspoon of Apple Cider Vinegar

(3)  1 tablespoon of Coconut Cream

(4)  1 tablespoon of Warm Water

(5)  1 teaspoon of White Sesame Seeds

(6)  Chili Flakes

(7)  Himalayan Salt

(8)  Stevia/Maple Syrup/Coconut Sap Sugar

(9)  Lemon Juice

Gado Gado Main Veggie Dish & Side Salad Ingredients

(1)  c. 1 Bowl of Quinoa

(2)  6-7 Romaine Lettuce Leaves – Best to include romaine heart for extra sweetness

(3)  ½ Pack of Enoki Mushroom (Enokitake)

(4)  ½ Red Bell Pepper

(5)  5-6 Stalks of Chives

(6)  1 Cup of Bean Sprouts

(7)  1 teaspoon of Sesame Oil

(8)  1-2 teaspoon of Soy Sauce

(9)  Himalayan Salt

Other Side Ingredients

(1)  Fresh Tofu Skin – If you can’t buy find tofu skin, you can just use firm tofu

(2)  Brown Rice Chips

(3) Fried Tempeh


Preparation (Takes less than 20 minutes to make!):

Assuming you already have the cooked quinoa, this recipe will take less than 20 minutes to make.

Gado Gado Nut Sauce Instructions

Mix (1), (3), (5).  Add (2). Mix again. Add a pinch of (6), (7), (8) and (9) for extra flavor. Stir till mixture is smooth. Add (4) gradually to dilute mixture because the mixture can be quite thick. If you don’t mind the thick texture, you can leave (4) out.

Gado Gado Main Veggie Dish & Side Salad Instructions

It’s best if you have cooked quinoa that is leftover from the night before. Otherwise, you will have to add 20 minutes to this recipe to cook the quinoa.

First wash (2) – (6). I’ve discovered veggie wash and I love washing my vegetables with it – the veggie wash makes my veggies clean!

Slice (4) diagonally into long pieces.  Cut (5) into 1-2 inch pieces.

Leave (2) aside.

Heat up your pan in low/medium heat and add (7). After the oil is a bit heated (around 30 seconds or so), add (4) and (6). After 2 minutes or so, add (3), (5). Add (8), and a hint of (9) if you prefer. Then add (1). Stir for a few minutes till vegetables are soft.

Voila! Your vegetable main is ready.

Garnish your dish with (2). Then drizzle your salad and main course with the sauce.

Other Side Ingredients Instructions

  • People traditionally use shrimp crackers, rice noodles and eggs in the recipe. I understand that some of you reading the site may not like shrimp crackers, or are vegetarians and vegans who don’t consume animal products. Instead of using shrimp crackers, I suggest using brown rice chips as a healthier option. Another alternative is to baked fresh tofu skin to replace the shrimp crackers. Or you can use both the rice chips and tofu skin! Rice chips would taste dellliiiciious with the peanut sauce! Fried tempeh is an alternative too.

Replacement of Traditional Ingredients and Explanation

  • I used enoki mushrooms given its chewy texture and nutrients. They complement the chives and sprouts
  • I left the eggs out of this recipe to make it vegan
  • I think it is easier to stir-fry the vegetables together to save time. Rather than just blanching the vegetables, stir frying the veggies gives it a bit more taste
  • I used a bit apple cider vinegar and lemon juice in the sauce to give it a little zing and extra flavor, as well as to aid digestion. Be careful – don’t use too much or else the sauce will lose its rich and nutty flavor
  • I didn’t use potatoes, beans, corn or bitter melon to keep the recipe simple. Feel free to add these vegetables in if you want
  • Yes I’ve forgotten to add cucumber when I cooked this dish earlier so the picture doesn’t show cucumbers. You may want to add a few slices of fresh cucumbers to the side salad
  • I added chives to give this recipe a slightly different and unique taste


 Nutrients of Specific Ingredients

Why Enoki Mushroom?

According to livestrong, one cup of enoki mushrooms contains 2 grams protein, 5g carbohydrate and 2g dietary fiber. The mushrooms are also high in niacin, which helps in energy production, fat metabolism, and blood sugar regulation. They are also considered a good source of iron and potassium, which helps all of you with muscle cramps, energy production, oxygen transport and regulation of blood pressure.

Why Chives?

Chives contain antioxidants that help you fight toxins, minerals such as potassium and calcium, and vitamin K.  Chives can also improve your digestion.

Why Bean Sprouts?

Bean sprouts are a great source of vitamin K, C, B vitamins, folate, and good source of minerals such as copper and manganese. Bean sprouts are contains some omega-3 fatty acids. Bean sprouts are easy to cook and goes well with many other vegetables. Red pepper’s strong flavor complements the sprouts.





Have you tried Gado Gado before? Did you like the dish?

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