Gado-gado isn't a dish that's going to win any beauty prizes; most of the street-food versions look as if someone has been sick over a plate of vegetables.
Close your eyes, though, and let your palate appreciate the Indonesian dish, which is a good balance of salty, sweet, pungent and rich flavours. The fact it's healthy is a bonus.
Gado-gado is a mix of cooked vegetables and other ingredients, the combination of which changes from cook to cook and vendor to vendor. There's usually potatoes, cabbage and bean sprouts, along with fried bean curd, hard-boiled egg and lontong (pressed rice cake), although there can be many more ingredients. The whole mess is then topped with a spicy-sweet peanut-based sauce and garnished with fried shrimp crackers, or something else that will give a crunchy contrast.
Gado-gado differs from rojak - the Malaysian incarnation - in that the latter also contains fruit and the sauce is darker, less peanut-y and more pungent, due to the larger quantity of fermented shrimp paste.