Ingredients with Measurements:
- 1 large carrot, peeled and julienned
- 1 cucumber, peeled and julienned
- 1 cup bean sprouts
- 1 cup cabbage, thinly sliced
- 1 cup long beans, cut into 2-inch pieces
- 1 cup spinach leaves
- 1 cup water spinach leaves
- 1 cup basil leaves
- 1 cup cilantro leaves
- 1 cup peanuts, roasted and chopped
- 2 cloves garlic, minced
- 2 red chili peppers, seeded and chopped
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind garlic, chili peppers, tamarind paste, palm sugar, and salt until smooth.
2. In a large bowl, mix together carrot, cucumber, bean sprouts, cabbage, long beans, spinach leaves, water spinach leaves, basil leaves, and cilantro leaves.
3. Add the ground spice mixture to the vegetables and mix well.
4. Add water to the mixture and stir until well combined.
5. Serve the karedok with chopped peanuts on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Carrot: can be substituted with jicama or radish
- Cucumber: can be substituted with zucchini or summer squash
- Bean sprouts: can be substituted with mung bean sprouts or alfalfa sprouts
- Long beans: can be substituted with green beans or snow peas
- Spinach leaves: can be substituted with kale or collard greens
- Water spinach leaves: can be substituted with arugula or mustard greens
- Basil leaves: can be substituted with mint or parsley
- Cilantro leaves: can be substituted with parsley or basil
- Peanuts: can be substituted with cashews or almonds
- Tamarind paste: can be substituted with lime juice or vinegar
- Palm sugar: can be substituted with brown sugar or honey
- Red chili peppers: can be substituted with green chili peppers or jalapenos
Variations:
- Add sliced tomatoes or bell peppers for extra flavor and texture.
- Use different types of nuts for a different taste and texture.
- Add a splash of soy sauce or fish sauce for a savory flavor.
Tips and tricks:
- Use a mandoline or vegetable peeler to julienne the vegetables quickly and easily.
- Toast the peanuts in a dry skillet for extra flavor and crunch.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftover karedok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Karedok is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the karedok in a large bowl or on a platter for a beautiful presentation.
- Garnish with additional cilantro leaves or sliced chili peppers for extra color and flavor.
Garnishes:
- Chopped peanuts
- Cilantro leaves
- Sliced chili peppers
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Indonesian fried rice
- Chicken satay
- Grilled shrimp
Troubleshooting advice:
- If the karedok is too spicy, add more palm sugar or lime juice to balance the flavors.
- If the karedok is too watery, add more vegetables or reduce the amount of water in the recipe.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store leftover karedok in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Karedok is a traditional Indonesian salad that originated in West Java.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve the karedok as a side dish or as a main course with rice or noodles.
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Region: Indonesian