KAREDOK –
Karedok is a classic salad from the Sundanese regions of West Java, Indonesia. It’s a vibrant mix of raw vegetables tossed in a spicy, aromatic peanut sauce — quite different from Gado-Gado, where all the vegetables are blanched or boiled. The peanut dressing in Karedok is unique because it features Kencur, also known as sand ginger or aromatic ginger. This root adds a sharp, citrusy aroma that defines the authentic Sundanese flavor. If you can’t find kencur, you can substitute it with galangal, though the taste will be slightly different. This salad can be prepped ahead, but it’s best to mix it just before serving, as the raw vegetables tend to release water and may lose their crunch if left too long. Traditionally, Karedok is made using an ulekan — the Indonesian version of a stone mortar and pestle (similar to a sil batta). The peanuts are ground together with other ingredients to make a thick, aromatic paste. You can also use a food processor if you prefer convenience.
🥜 Peanut Paste
- ½ cup heaped fried or roasted peanuts
- 2-inch piece kencur (or galangal, if unavailable)
- 2–4 bird’s eye chillies
- 2 cloves garlic
- 1–2 tablespoons jaggery (or palm sugar)
- Salt to taste
- ~2 tablespoons water (just enough to help grind)
Grind everything coarsely — avoid adding too much water. The sauce should be thick and grainy, not runny.
🥬 Vegetables
- 100 g finely shredded cabbage
- 100 g bean sprouts
- 100 g finely sliced yard-long beans
- 100 g finely chopped cucumber
A handful of lemon basil leaves (kemangi) Fresh lime juice, to taste
🥗 To Assemble
- In a large bowl, combine all the vegetables.
- Add the peanut paste, basil leaves, and lime juice.
- Drizzle a little water if needed.
- Using the stone pestle (or spoon), gently crush and mix everything until coated evenly.
- Serve immediately with fried shallots or crackers (krupuk) on the side for extra crunch.
- Make in small batches to keep the flavors fresh and vibrant.
