Main Dishes & Rice
Karedok (Sundanese Raw Vegetable Salad with Peanut Sauce)
Prep
15 min
Servings
3
Level
Easy
A traditional Sundanese raw vegetable salad with a fresh, spicy peanut sauce! Raw vegetables like long beans, cucumber, cabbage, eggplant, and bean sprouts are drizzled with a peanut sauce flavored with kencur (aromatic ginger). It tastes fresh, spicy, and savory — totally different from gado-gado, which uses boiled vegetables.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 100g long beans, cut into 3 cm pieces
- 1 piece cucumber, cut into matchsticks
- 100g cabbage, sliced
- 1 piece round eggplant, thinly sliced
- 100g fresh bean sprouts
- 3 leaves basil leaves
- 100g Peanut sauce: fried peanuts
- 3 clove garlic
- 5 chilies bird's eye chilies
- 2 inch piece kencur (aromatic ginger)
- 1 tbsp tamarind water
- 1 tbsp palm sugar
- 1 tsp salt
- 50ml water
- 1 tsp roasted shrimp paste (terasi)
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👩🍳 Instructions
- 1 Coarsely grind the peanuts using a mortar and pestle
- 2 Grind the garlic, bird's eye chilies, kencur, and shrimp paste until smooth
- 3 Mix with the ground peanuts
- 4 Add the palm sugar, salt, tamarind water, and water
- 5 Stir well until it becomes a thick sauce
- 6 Arrange the raw vegetables on a plate or in a large mortar
- 7 Drizzle the peanut sauce over the vegetables
- 8 Toss well so the sauce coats everything evenly
- 9 Sprinkle with basil leaves
- 10 Serve immediately
💡 Tips
• Kencur is the key to karedok's flavor — without it, it just isn't karedok
• The vegetables should be fresh and freshly cut so they stay crisp
• The sauce should be ground with a mortar and pestle, not blended, so the texture stays coarse and tastes better
• Raw eggplant is safe to eat and adds a unique texture
📊 Nutrition Facts / serving
220
Calories (kcal)
10 g
Protein
14 g
Fat
16 g
Carbs
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