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Karedok (Indonesian Raw Vegetable Salad with Peanut Sauce)

A refreshing and spicy Sundanese-style salad made with raw vegetables and savory peanut sauce. Think of it as Indonesia’s answer to coleslaw, but with bold flavors and a chili kick.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad, Side Dish, Vegetarian
Cuisine: Indonesian (Sundanese)
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 100 grams kacang panjang yardlong beans or snake beans, thinly sliced

    Substitute: green beans (blanched) if unavailable

  • 100 grams kol cabbage, core removed and thinly sliced
  • 100 grams terong lalap raw Thai eggplant or small green eggplant, thinly sliced

    If unavailable, try using small Japanese eggplant, thinly sliced raw or lightly salted

  • 100 grams tauge bean sprouts, root ends removed
  • 100 grams mentimun cucumber, thinly sliced
  • Kerupuk merah Indonesian pink crackers – optional garnish

    Available in Asian stores or substitute with shrimp crackers or fried wonton strips

  • Bawang goreng crispy fried shallots – for garnish

    You can buy these prepackaged at Asian markets

Peanut Sauce (Bumbu Kacang)
  • 250 grams fried peanuts unsalted
  • 10 cabai rawit merah red bird’s eye chilies – adjust to 3–5 for milder taste

    Americans typically prefer medium spice. Start with fewer chilies and adjust to taste.

  • 2 cm kencur aromatic ginger or sand ginger

    Substitute: A mix of fresh ginger and a little galangal if kencur is unavailable

  • 50 grams gula merah Indonesian palm sugar

    Substitute: dark brown sugar or coconut sugar

  • 1 tsp salt
  • 1 tbsp air asam jawa tamarind juice

    Can be made from tamarind paste diluted in warm water

  • 1 tsp white vinegar
  • 125 ml drinking water

Instruction
 

  1. Prepare the vegetables: Wash all veggies thoroughly. Slice as instructed. You can keep the vegetables raw, but if you prefer a milder flavor or softer texture, lightly blanch the kacang panjang and tauge.
Make the peanut sauce
  1. Using a food processor or mortar and pestle, grind together the cabai rawit, kencur, gula merah, and salt until smooth.
  2. Add the fried peanuts and continue grinding or blending until creamy.
  3. Add tamarind juice, vinegar, and water gradually while mixing until the sauce reaches a thick yet pourable consistency.
  4. Assemble the salad: In a large bowl, mix the vegetables with the peanut sauce until evenly coated.
  5. Serve: Plate the karedok, sprinkle with crispy fried shallots (bawang goreng), and add kerupuk merah on the side for crunch.

Notes

Tips for American Cooks:

  • Where to find the ingredients: Most traditional ingredients like gula merah, kerupuk, or kencur can be found in Asian grocery stores or ordered online.
  • Raw vegetables: In Indonesia, karedok is traditionally served with raw vegetables, giving it a crisp and refreshing texture. However, if you're not used to eating raw beans or sprouts, you can lightly blanch or steam them for a softer bite.
  • Adjust the spice: The original version uses a generous amount of cabai rawit (bird’s eye chilies), which are quite spicy. Start with a few and adjust to your preferred heat level.
  • Serving idea: Karedok is delicious on its own, but it also makes a great side dish with grilled chicken, satay, or fried tofu.