Grab a large pan and fill it with water. Add the green beans and let them boil. After 2 minutes add the cauliflower and let both cook for 5 minutes (7 minutes total).
Once that's done, add the cabbage and cook for another 3 minutes. Once it's all finished, drain the water and add the bean sprouts. Set it aside for now.
heat up oil in a saucepan and fry shallots, garlic, and ginger for 2 minutes.
Add the peanut butter and coconut milk and set the heat to just under the boiling point. Stir consistently until the sauce thickens to whatever your preferred thickness is.
Stir in the sweet soy sauce (ketjap manis), cumin and chili sauce (sambal) and then remove the pan from the heat.
Done! Toss the veggies on top of the rice and pour the peanut sauce on the veggies (or mix it all together). Garnish with extra peanuts and a side of cassava crackers if you'd like.
Tip: You can also make more Gado Gado ahead of time and store it in an airtight jar. Now you have a burst of flavor that can be added to whatever you want. Only place it in the fridge after its cooled down to room temperature.