Farah Quinn is Indonesia’s foodie queen. And, as it turns out, she is also the sister-in-law of a close friend and an inspiring beautiful chef. Through Farah I have been learning about the incredible light and good-for-you delights of Indonesian cuisine. With a few tweaks I’ve even made this raw and gluten-free salad kosher by eliminating the shrimp paste.
There are so many healthy staples in Indonesian dishes, just like this Karedok Salad — basically a raw salad of beans, cabbage, sprouts and cucumber with peanut dressing (and if you’re not a peanut fan, substitute cashews or other favorite nuts).
According to Farah, this is her favorite Indonesian salad. “It’s very simple to make. Although this dish is traditionally served as a side, I love having it as a meal with a couple slices of grilled tofu or chicken.”
As the Indonesians say, Selemat makan!
Karedok Salad Recipe
Indonesian Karedok Salad
- 1 cup of snake beans cut into 1 cm pieces, long beans
- 2/3 cup cabbage roughly chopped
- 1 1/2 cups bean sprouts remove the tail
- 1 cup of cucumber thinly sliced (about half a cucumber)
- 1 cup Thai basil leaves
- 2-4 pieces red chilies
- 2 cloves garlic
- 4 cm slice of galangal
- 1 teaspoon salt
- 2/3 cup shaved palm or coconut sugar
- 2 cups roasted peanuts
- 2 tablespoon lime juice
- 1/3 cup of boiled water
Peanut dressing : Using a large mortar (or food processor) , grind all ingredients except water and lime juice until smooth. Be careful to add the red chilies one at a time to taste. They can be very spicy!
Add water and lime juice, mix well.
Put all the sliced veggies on a big bowl, pour the dressing over them and mix together. Serve