Karedok Raw Vegetable Salad

Name: Karedok Raw Vegetable Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 6 oz long beans (or green beans), sliced thin; 2 cups green cabbage, thinly shredded; 2 cups fresh bean sprouts; 1 cucumber, thinly sliced; 1/2 cup fresh Thai basil leaves; 1/3 cup natural peanut butter; 2 tsp fresh galangal (or ginger), finely grated; 2 red Fresno or Holland chili, minced; 2 garlic cloves, minced; 2 tbsp fresh lime juice; 2 tsp palm sugar or brown sugar; 1/2 tsp salt; 3 tbsp water

A Sundanese Indonesian raw vegetable salad tossed in a punchy fresh peanut sauce made with galangal and shrimp paste. Unlike Gado-Gado, everything stays crunchy and uncooked.

25 minEasyServes 4240 cal/serving

IndonesianSaladNo-CookVeganLow CarbDairy-FreeGluten-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

6 oz long beans (or green beans), sliced thin
2 cups green cabbage, thinly shredded
2 cups fresh bean sprouts
1 cucumber, thinly sliced
1/2 cup fresh Thai basil leaves
1/3 cup natural peanut butter
2 tsp fresh galangal (or ginger), finely grated
2 red Fresno or Holland chili, minced
2 garlic cloves, minced
2 tbsp fresh lime juice
2 tsp palm sugar or brown sugar
1/2 tsp salt
3 tbsp water

Instructions

1

Make the peanut dressing: in a bowl, combine 1/3 cup natural peanut butter, 2 tsp finely grated fresh galangal (or ginger), 2 minced red Fresno or Holland chili, 2 minced garlic cloves, 2 tbsp fresh lime juice, 2 tsp palm sugar or brown sugar, and 1/2 tsp salt. Stir in 3 tbsp water a little at a time until smooth and thick but pourable.
2

In a large mixing bowl, combine 6 oz sliced thin long beans (or green beans), 2 cups thinly shredded green cabbage, 2 cups fresh bean sprouts, 1 thinly sliced cucumber, and 1/2 cup fresh Thai basil leaves.
3

Pour the peanut dressing over the vegetables and toss well to coat every piece.
4

Taste and adjust seasoning as needed. Serve immediately while vegetables are crunchy.

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Questions

What is Karedok Raw Vegetable Salad?

A Sundanese Indonesian raw vegetable salad tossed in a punchy fresh peanut sauce made with galangal and shrimp paste. Unlike Gado-Gado, everything stays crunchy and uncooked. This reference files it under Indonesian salad: made without cooking, rated easy and about 25 minutes start to finish.

Is there a substitute for Thai basil in Karedok Raw Vegetable Salad?

The entry for Karedok Raw Vegetable Salad calls for 1/2 cup fresh Thai basil leaves. In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

How hot is Karedok Raw Vegetable Salad?

Moderately. The heat in Karedok Raw Vegetable Salad comes from 2 red Fresno or Holland chili, minced. For a milder plate, remove the seeds and ribs from the red chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Karedok Raw Vegetable Salad contain peanuts?

Yes: 1/3 cup natural peanut butter. The full allergen list for this entry is peanuts. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Karedok Raw Vegetable Salad keep?

The base of Karedok Raw Vegetable Salad is long beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the peanut butter at the table so it stays crisp. It does not freeze.

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