Karedok Indonesian Raw Vegetable Salad Recipe

Karedok (Indonesian Raw Vegetable Salad with Peanut Sauce)

Ingredients

• 1 small cucumber, diced or sliced
• 1 cup bean sprouts, blanched briefly (optional, traditionally raw)
• 1/2 small cabbage, thinly sliced
• 10 long beans, thinly sliced
• 1/2 cup basil leaves
• 1 small round eggplant, thinly sliced (optional)

For the Peanut Sauce:

• 1 cup roasted peanuts
• 2 cloves garlic
• 1-3 bird's eye chilies (adjust to taste)
• 1-inch piece kencur (aromatic ginger)
• 1 tbsp palm sugar (gula merah), grated
• 1 tbsp tamarind paste, dissolved in 2 tbsp water
• 1/2 tsp salt
• Water, as needed for consistency

Instructions

1. Wash all the fresh vegetables thoroughly. Slice the cucumber, cabbage, long beans, and eggplant (if using). Pick the basil leaves. Set aside.
2. To make the peanut sauce, place roasted peanuts, garlic, chilies, kencur, palm sugar, salt, and tamarind water into a mortar and pestle (or food processor). Grind or blend until smooth. Add water gradually to achieve a desired thick but pourable consistency.
3. In a large bowl, combine all the prepared fresh vegetables.
4. Pour the peanut sauce over the vegetables. Toss well to ensure all vegetables are coated evenly with the sauce.
5. Serve immediately as a refreshing salad or or as a side dish.