Karedok (Raw Vegetable Salad) with Peanut Dressing

Karedok is a refreshing Indonesian raw vegetable salad, similar to Gado-Gado, featuring fresh, crunchy vegetables tossed in a flavorful and rich peanut dressing. It's a light yet satisfying meal or side dish.

Prep Time

20 minutes

Total Time

30 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.96/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

1mediumCucumber(Peeled and thinly sliced or chopped)

£0.80

1cupBean sprouts(Freshly washed)

£0.60

1cupCabbage(Thinly shredded)

£0.30

1smallEggplant(Cut into small cubes, lightly steamed or grilled)

£0.70

0.5cupLong beans(Cut into 1-inch pieces, blanched for 1 minute)

£1.00

2tablespoonsThai basil(Roughly chopped (optional))

£0.75

1cupPeanuts(Roasted, unsalted)

£1.20

1Red chili pepper(Adjust to taste, seeded if desired)

£0.30

2clovesGarlic

£0.10

1mediumShallot(Roughly chopped)

£0.30

2tablespoonsPalm sugar (Gula Jawa)(Grated or chopped)

£0.40

1tablespoonTamarind paste(Mixed with 2 tablespoons of warm water)

£0.25

2Kaffir lime leaves(Finely sliced (optional))

£0.50

0.5teaspoonSalt(Or to taste)

£0.05

2tablespoonsWater(To adjust consistency of the dressing)

1cmKencur/Galangal(Peeled and chopped)

£0.40

1tablespoonLime Juice(Optional, for extra acidity)

£0.20

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Prepare the vegetables: Wash and prepare all the vegetables as described in the ingredients list. Steam or grill the cubed eggplant until slightly soft.
2.
Make the peanut dressing: In a mortar and pestle (or food processor), grind the roasted peanuts, red chili pepper, garlic, shallot, kencur/galangal, and salt until a coarse paste forms.
3.
Add sweetness and tang: Add the palm sugar and tamarind paste mixture to the peanut paste. Grind until well combined.
4.
Adjust consistency: Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be thick but pourable. Stir in lime juice (if using).
5.
Assemble the salad: In a large mixing bowl, combine all the prepared vegetables and the peanut dressing.
6.
Toss well: Gently toss the vegetables with the peanut dressing until they are evenly coated.
7.
Serve immediately: Karedok is best served fresh. Garnish with chopped Thai basil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

39g

15% of RDA

Fat

31g

44% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

19 g

21% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a smoother dressing, use a food processor and process for a longer time.

Adjust the amount of chili pepper to control the spiciness of the dressing.

Taste and adjust the seasoning of the dressing before tossing with the vegetables. Add more palm sugar for sweetness, tamarind paste for tanginess, or salt to taste.

You can add other vegetables like spinach or water spinach to the salad.

Traditionally, Karedok is served with kerupuk (Indonesian crackers) on the side.

Cooking Equipment

Mortar and pestle (or food processor)

Mixing bowl

Small saucepan or skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother dressing, use a food processor and process for a longer time.

Adjust the amount of chili pepper to control the spiciness of the dressing.

Taste and adjust the seasoning of the dressing before tossing with the vegetables. Add more palm sugar for sweetness, tamarind paste for tanginess, or salt to taste.

You can add other vegetables like spinach or water spinach to the salad.

Traditionally, Karedok is served with kerupuk (Indonesian crackers) on the side.

Karedok (Raw Vegetable Salad) with Peanut Dressing

Ingredients

Instructions