Entree: Indonesia – Sundanese West Java – Karedok (Sundanese raw vegetable salad dressed in a spicy peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

- 1 medium cucumber, about 8 oz (225 g), thinly sliced
- 2 cups (150 g) green cabbage, thinly shredded
- 1 cup (120 g) bean sprouts, trimmed
- 6 long beans (yardlong or green beans), about 6 oz (170 g), cut into 1 in (2.5 cm) pieces
- 1/2 cup (10 g) kemangi or Thai basil leaves (substitute regular basil if unavailable)
- 2 small shallots, thinly sliced
- 3/4 cup (110 g) roasted unsalted peanuts
- 2 cloves garlic
- 3 bird's eye chilies (adjust to taste), or 1 tsp (5 g) red chili flakes
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 g) palm sugar, grated (or light brown sugar)
- 1/2 tsp (2 g) toasted shrimp paste (terasi), finely mashed
- 1 tbsp (15 ml) fresh lime juice
- 2–3 tbsp (30–45 ml) water, to thin the sauce as needed
- 1/4 tsp (1.5 g) salt, or to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the peanuts briefly in a dry skillet over medium heat until fragrant, then cool. If using a mortar and pestle, pound the peanuts, garlic, chilies, palm sugar and toasted shrimp paste to a coarse paste. If using a blender, pulse the peanuts with garlic and chilies until coarse.
2. Add tamarind paste, lime juice and 2 tablespoons (30 ml) water to the peanut mixture and continue to grind or blend until a thick, slightly coarse sauce forms; add the remaining tablespoon (1 tbsp (15 ml)) water if needed to reach a pourable dressing. Adjust salt and palm sugar to balance sweet-sour-spicy flavors.
3. In a large bowl combine the sliced cucumber, shredded cabbage, bean sprouts, long beans, shallot slices and basil leaves. Toss gently to mix.
4. Pour the peanut dressing over the vegetables and toss thoroughly so the sauce coats all components. Taste and adjust seasoning with additional lime, salt or sugar if desired.
5. Let sit 5–10 minutes for flavors to meld, then serve at room temperature as a vibrant entrée for 4.

1. Toast the peanuts briefly in a dry skillet over medium heat until fragrant, then cool. If using a mortar and pestle, pound the peanuts, garlic, chilies, palm sugar and toasted shrimp paste to a coarse paste. If using a blender, pulse the peanuts with garlic and chilies until coarse.
2. Add tamarind paste, lime juice and 2 tablespoons (30 ml) water to the peanut mixture and continue to grind or blend until a thick, slightly coarse sauce forms; add the remaining tablespoon (15 ml) water if needed to reach a pourable dressing. Adjust salt and palm sugar to balance sweet-sour-spicy flavors.
3. In a large bowl combine the sliced cucumber, shredded cabbage, bean sprouts, long beans, shallot slices and basil leaves. Toss gently to mix.
4. Pour the peanut dressing over the vegetables and toss thoroughly so the sauce coats all components. Taste and adjust seasoning with additional lime, salt or sugar if desired.
5. Let sit 5–10 minutes for flavors to meld, then serve at room temperature as a vibrant entrée for 4.