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.
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 cloves garlic cloves, minced
- 2 tbsp fresh lime juice
- 2 tsp palm sugar or brown sugar
- 1/2 tsp salt
- 3 tbsp water
Instructions
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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 cloves 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.
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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.
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3
Pour the peanut dressing over the vegetables and toss well to coat every piece.
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4
Taste and adjust seasoning as needed. Serve immediately while vegetables are crunchy.