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Photo of Gado Gado with satay sauce by WW

Gado Gado with satay sauce

Total Time
40 min
30 min
10 min
Hearty and bursting with colour and flavour, this Indonesian salad can be packed up for work or a family picnic.



2 medium

Green string beans

75 g, trimmed

Yellow string beans

75 g, trimmed


4 medium

Red cabbage

125 g, shredded


2 medium, cut into wedges

Lebanese cucumber

1 medium, sliced


50 g, sprigs

Canola oil

3 tsp

Green shallot(s)

3 individual, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground turmeric

½ tsp

No added salt or sugar peanut butter

cup(s), (100g)

Soy sauce

1 tbs

Coconut flavoured reduced-fat evaporated milk

1 cup(s)


  1. Cut potatoes crossways into 1cm slices. Place in a large saucepan and cover with water. Bring to the boil and cook for 8 minutes or until tender, adding beans to pan for the last 2 minutes of cooking. Meanwhile, place eggs in a medium saucepan and cover with water. Bring to the boil and start timing for 8 minutes. Drain and cool potatoes, beans and eggs.
  2. Make satay sauce. Heat oil in a small saucepan over medium low heat. Add shallot, garlic and ginger and cook for 2 minutes or until soft and fragrant. Add turmeric and cook, stirring, for about 30 seconds. Stir in peanut butter until softened, then gradually add evaporated milk, stirring until combined. Bring to the boil and simmer for 1 minute or until slightly thickened. Stir in soy sauce. Thin sauce with hot water if required.
  3. Arrange all vegetables onto serving plates. Peel eggs and cut in half. Add to plates. Drizzle with satay sauce.


TIP: If you can’t find coconut-flavoured evaporated milk, use light evaporated milk and add a little coconut essence, to taste.