Ingredients with Measurements:
- 2 cups bean sprouts
- 1 cucumber, sliced
- 1 cup cabbage, shredded
- 1 cup long beans, cut into 2-inch pieces
- 1 cup carrots, julienned
- 1 cup tofu, cubed
- 1 cup peanuts, roasted and crushed
- 2 cloves garlic
- 2 red chilies
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 cup water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, pound garlic and red chilies until smooth.
2. Add tamarind paste, palm sugar, salt, and water. Mix well.
3. In a large bowl, mix together bean sprouts, cucumber, cabbage, long beans, carrots, and tofu.
4. Pour the tamarind dressing over the vegetables and mix well.
5. Garnish with crushed peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 12g
Protein: 10g
Carbohydrates: 25g
Fiber: 6g
Substitutions for ingredients:
- Bean sprouts: mung bean sprouts, alfalfa sprouts
- Cucumber: zucchini, yellow squash
- Cabbage: kale, bok choy
- Long beans: green beans, snap peas
- Carrots: bell peppers, radishes
- Tofu: tempeh, seitan
- Peanuts: cashews, almonds
Variations:
- Add boiled potatoes to the salad for a heartier meal.
- Use a different dressing such as peanut sauce or soy sauce.
- Add shrimp or chicken for a non-vegetarian option.
Tips and tricks:
- To make the dressing spicier, add more red chilies.
- Use fresh vegetables for the best flavor.
- Roast the peanuts for extra crunch.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl and garnish with extra crushed peanuts and fresh herbs.
Garnishes:
- Crushed peanuts
- Fresh cilantro
- Lime wedges
Pairings:
- Jasmine rice
- Grilled chicken
- Fried tofu
Suggested side dishes:
- Spring rolls
- Steamed dumplings
- Coconut soup
Troubleshooting advice:
- If the dressing is too sour, add more palm sugar.
- If the salad is too dry, add more water to the dressing.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
Karedok is a traditional Indonesian salad made with raw vegetables and a spicy peanut dressing.
Flavor profiles:
Sour, sweet, spicy, and nutty.
Serving suggestions:
Serve the salad as a main dish or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian