Karedok - Indonesian Vegetable Salad

Ingredients

• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1 cup (100g) long beans, cut into bite-sized pieces 1 cup (100g) long beans, cut into bite-sized pieces
• 1 cup (100g) cherry tomatoes, halved 1 cup (100g) cherry tomatoes, halved
• 1 cup (200g) roasted peanuts 1 cup (200g) roasted peanuts
• 2 cloves garlic 2 cloves garlic
• 2 red chili peppers, seeded 2 red chili peppers, seeded
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot of boiling water, blanch the long beans for 2 minutes. Remove and rinse with cold water.
2. 2.
   In a blender or food processor, combine the roasted peanuts, garlic, red chili peppers, tamarind paste, palm sugar, salt, and water. Blend until smooth to make the peanut sauce.
3. 3.
   In a large mixing bowl, combine the cucumbers, bean sprouts, shredded cabbage, blanched long beans, and cherry tomatoes.
4. 4.
   Pour the peanut sauce over the vegetables and toss well to coat.
5. 5.
   Serve the Karedok salad with lime wedges on the side.

Treat your ingredients with care...

• Cucumbers — Choose firm and crisp cucumbers for the best texture in the salad.
• Bean sprouts — Make sure to rinse the bean sprouts thoroughly before using to remove any dirt or impurities.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a dry skillet over medium heat until golden brown.

Tips & Tricks

• For a spicier kick, add more red chili peppers to the peanut sauce.
• Customize the salad by adding other vegetables such as carrots or radishes.
• To make it a heartier meal, serve the Karedok salad with steamed rice or grilled tofu on the side.
• Adjust the sweetness of the peanut sauce by adding more or less palm sugar according to your taste preference.
• Garnish the salad with fresh cilantro or mint leaves for an extra burst of flavor.

Serving advice

Serve the Karedok salad chilled or at room temperature. It can be enjoyed as a refreshing appetizer, a light lunch, or a side dish to accompany Indonesian main courses.

Presentation advice

Arrange the vibrant vegetables on a platter and drizzle the peanut sauce over the top. Garnish with lime wedges and fresh herbs for an appealing presentation.