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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Karedok is a vibrant Indonesian salad made with raw vegetables like cabbage, long beans, and bean sprouts, tossed in a creamy peanut sauce bursting with aromatic spices. The dressing is the star, featuring freshly ground ginger, garlic, chili, grilled shrimp paste (optional for vegans), palm sugar, roasted peanuts, lime, sweet soy sauce, and a pinch of salt. This traditional dish brings a taste of Indonesian culture straight from the warung to your plate, offering a...
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Grind aromatic ginger, garlic, and chili into a smooth paste using a mortar and pestle or food processor.
Add grilled shrimp paste (if using), palm sugar, and fried peanuts to the paste and continue grinding until creamy.
Mix in lime juice, sweet soy sauce, and a pinch of salt. Adjust seasoning to taste.
Slice cabbage into thin strips and cut long beans into bite-sized pieces.
Combine cabbage, long beans, and bean sprouts in a large bowl.
Pour the peanut sauce over the vegetables and toss until evenly coated.
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For a vegan version, skip the shrimp paste and add a bit more salt or soy sauce for depth of flavor.
Toast the peanuts before grinding for an extra nutty aroma.
Adjust the chili quantity based on your spice tolerance.
Can I use other vegetables?
Yes, you can substitute or add vegetables like cucumber, carrots, or spinach based on your preference.
What can I use instead of palm sugar?
You can substitute palm sugar with brown sugar or coconut sugar.
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
Is sweet soy sauce necessary?
Sweet soy sauce adds a unique flavor, but you can use regular soy sauce with a bit of sugar as a substitute.
How do I store leftovers?
Store the salad and peanut sauce separately in airtight containers in the refrigerator for up to 2 days.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
