Karedok (Sundanese Raw Vegetable Salad with Peanut Sauce)
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
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
Store leftover karedok and peanut sauce separately in airtight containers in the refrigerator.
Karedok is best eaten fresh and cold; reheating is not recommended as it will wilt the raw vegetables.
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