Side DishMain CourseSalad

Karedok (Sundanese Raw Vegetable Salad with Peanut Sauce)

Name: Karedok (Sundanese Raw Vegetable Salad with Peanut Sauce)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: indonesian, southeast_asian
Ingredients: 150 g roasted peanut unsalted; 1 pcs fingerroot peeled, roughly chopped; 2 pcs red chili deseeded for less heat; 1 clove garlic clove peeled; 1 tbsp palm sugar grated; 0.5 tsp salt; 1 tsp tamarind paste; 2 tbsp lime juice freshly squeezed; 80 ml water; 1 pcs cucumber diced; 100 g green cabbage thinly sliced; 100 g long bean cut into 1-inch pieces; 50 g bean sprout rinsed; 0.25 cup thai basil leaf fresh

Karedok is a refreshing Indonesian raw vegetable salad originating from West Java. Crisp, fresh vegetables are tossed in a rich, aromatic peanut sauce, offering a delightful balance of textures and flavors. This vegan dish is a staple in Sundanese cuisine, often enjoyed with rice.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 260 kcal

Allergen information: may contain peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

peanut sauce

150 groasted peanut, unsalted
1 pcsfingerroot, peeled, roughly chopped
2 pcsred chili, deseeded for less heat
1 clovegarlic clove, peeled
1 tbsppalm sugar, grated
0.5 tspsalt
1 tsptamarind paste
2 tbsplime juice, freshly squeezed
80 mlwater

vegetables

1 pcscucumber, diced
100 ggreen cabbage, thinly sliced
100 glong bean, cut into 1-inch pieces
50 gbean sprout, rinsed
0.25 cupthai basil leaf, fresh

Equipment

food processor · cutting board · knife · large mixing bowl

The method

Step by step

1
Combine the roasted peanuts, fingerroot, red chilies, garlic, palm sugar, salt, tamarind paste, and lime juice in a food processor or mortar and pestle.
About 5 min
Cook’s note: If using a mortar and pestle, pound the harder ingredients first until a paste forms, then add the peanuts.
2
Process or pound until a relatively smooth, thick paste forms. Gradually add the water, a little at a time, until the sauce reaches your desired consistency.
About 3 min
Cook’s note: The sauce should be thick enough to coat the vegetables but not too stiff.
3
Taste the peanut sauce and adjust seasoning as needed, adding more salt, palm sugar, or lime juice to balance the flavors.
About 1 min
Cook’s note: The sauce should be a balance of sweet, salty, tangy, and spicy.
4
In a large mixing bowl, combine the diced cucumber, sliced green cabbage, long beans, bean sprouts, and fresh Thai basil leaves.
About 5 min
Cook’s note: Ensure all vegetables are thoroughly washed and dried before mixing.
5
Pour the prepared peanut sauce over the mixed vegetables.
About 1 min
6
Toss gently until all the vegetables are evenly coated with the peanut sauce.
About 2 min
Cook’s note: Use your hands for a more thorough and gentle mix.
7
Serve immediately as a refreshing side dish or a light main course, optionally accompanied by rice or crackers.

Per serving

Nutrition

70%Score

Calories: 260.2kcal
Protein: 11.7g
Carbs: 17.4g
Fat: 18.6g
Fibre: 5.1g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover karedok and peanut sauce separately in airtight containers in the refrigerator.

Reheating

Karedok is best eaten fresh and cold; reheating is not recommended as it will wilt the raw vegetables.