Ingredients with Measurements:
- 1 bunch of spinach, washed and chopped
- 1 cucumber, peeled and sliced
- 1 carrot, peeled and sliced
- 1 cup of bean sprouts
- 1 cup of green beans, trimmed and cut into 2-inch pieces
- 1 cup of cabbage, shredded
- 1 cup of tofu, cubed
- 1 cup of peanut sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 garlic clove, minced
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 lime, cut into wedges
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Blender or food processor
- Wooden spoon or spatula
- Serving platter or bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the spinach, cucumber, carrot, bean sprouts, green beans, and cabbage.
2. In a small mixing bowl, mix together the peanut sauce, tamarind paste, palm sugar, garlic, salt, coriander, cumin, and chili powder until well combined.
3. Pour the peanut sauce mixture over the vegetables and toss until everything is well coated.
4. Add the cubed tofu to the mixing bowl and gently toss to combine.
5. Transfer the karedok to a serving platter or bowl.
6. Garnish with lime wedges and serve.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 22g
Dietary fiber: 6g
Total sugars: 12g
Protein: 10g
Substitutions for ingredients:
- Spinach: kale, collard greens, or Swiss chard
- Cucumber: zucchini or yellow squash
- Carrot: sweet potato or butternut squash
- Bean sprouts: mung bean sprouts or alfalfa sprouts
- Green beans: snow peas or sugar snap peas
- Cabbage: bok choy or napa cabbage
- Tofu: tempeh or seitan
- Peanut sauce: almond butter or sunflower seed butter
- Tamarind paste: lime juice or rice vinegar
- Palm sugar: brown sugar or honey
- Chili powder: cayenne pepper or paprika
Variations:
- Add sliced red bell pepper or jalapeño for extra heat.
- Use different types of nuts or seeds for the sauce, such as cashews or sesame seeds.
- Add cooked shrimp or chicken for extra protein.
- Serve with rice or noodles for a heartier meal.
Tips and tricks:
- Make the peanut sauce ahead of time and store it in the refrigerator for up to 1 week.
- Use a mandoline or vegetable peeler to slice the vegetables thinly and evenly.
- Blanch the green beans and bean sprouts in boiling water for 1-2 minutes to soften them.
- Use a non-stick pan to cook the tofu until golden brown and crispy.
- Adjust the seasoning to your taste by adding more salt, sugar, or chili powder.
Storage instructions:
Store any leftover karedok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Karedok is best served cold or at room temperature, but you can reheat it in the microwave or on the stovetop if desired.
Presentation ideas:
Arrange the karedok on a large platter and garnish with lime wedges and chopped peanuts.
Garnishes:
Lime wedges and chopped peanuts
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Steamed rice or noodles
Troubleshooting advice:
If the peanut sauce is too thick, add a little water or coconut milk to thin it out.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them.
Food history:
Karedok is a traditional Indonesian salad made with raw vegetables and a peanut sauce. It is similar to gado-gado, another popular Indonesian salad.
Flavor profiles:
Savory, nutty, tangy, and slightly sweet.
Serving suggestions:
Serve the karedok as a side dish or a light lunch.
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Region: Indonesian