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Discover Karedok, West Java’s iconic raw vegetable salad with spicy peanut sauce. Learn the authentic recipe and taste of Sundanese cuisine.
About the Dish
If you’ve ever wondered how Indonesians turn raw vegetables into something irresistible, karedok is your answer. This traditional dish hails from West Java and is a beloved staple of Sundanese cuisine. Unlike gado-gado or lotek, which use blanched or boiled vegetables, karedok keeps everything completely raw. Long beans, cabbage, bean sprouts, and cucumber are tossed together and drenched in a fragrant peanut sauce seasoned with kencur (aromatic ginger). The result is a dish that’s crisp, fresh, and bursting with natural flavor.
Many people describe karedok as Indonesia’s own version of a “traditional salad,” and it’s easy to see why. The dish reflects the Sundanese philosophy of cooking: stay close to nature, keep things fresh, and let simple ingredients shine. If you’re learning Bahasa Indonesia and exploring local culture through food, karedok is a perfect place to start.
Key Ingredients and Their Role
Kencur (Aromatic Ginger): This is what makes karedok’s peanut sauce stand out from similar dishes. Its sharp, citrusy aroma gives the sauce a distinctive punch that you won’t find in gado-gado or pecel.
Roasted Peanuts: The base of the sauce. Ground into a thick paste, peanuts provide the rich, nutty foundation that binds all the other flavors together.
Terasi (Roasted Shrimp Paste): A small amount goes a long way here. Terasi adds a deep, savory umami note that rounds out the sweetness of palm sugar and the tang of tamarind.
Ingredients
Vegetables:
- 2 stalks long beans (kacang panjang)
- 100 g cabbage, sliced
- 2 cucumbers, sliced
- 2 green eggplants (terung lalap), sliced
- 100 g bean sprouts
- 1 bunch Thai basil leaves (daun kemangi), picked
Peanut Sauce (Bumbu Halus):
- 175 g peanuts, peeled and fried
- 45 g palm sugar
- 1 clove garlic
- 3 red bird’s eye chilies
- 1 knob kencur (aromatic ginger)
- 2 tbsp tamarind water
- 1 tsp salt
- 1/2–1 tsp roasted shrimp paste (terasi bakar)
- 100 ml water
Instructions
- Thinly slice the long beans, cabbage, cucumber, and eggplant. Wash all vegetables thoroughly and drain.
- Wash the bean sprouts and basil leaves separately, then set aside.
- Using a mortar and pestle, grind the chilies, garlic, kencur, roasted shrimp paste, and salt until smooth.
- Add the palm sugar and tamarind water, then continue grinding until well combined.
- Add the fried peanuts along with a little water, grinding until the sauce reaches a smooth, thick consistency.
- Arrange all the vegetables in a serving bowl.
- Pour the peanut sauce over the vegetables and toss until everything is evenly coated.
Serving Suggestion
Karedok is best enjoyed fresh, right after mixing, so the vegetables stay crisp and the sauce doesn’t lose its texture. For an authentic touch, serve it alongside warm steamed rice and crunchy crackers (kerupuk). Some also like adding fried tempeh or tofu on the side for extra texture and protein. Whether as a light lunch or a side dish at a bigger Sundanese meal, karedok never fails to bring a refreshing balance to the table.
More Than a Salad
Karedok is more than just a salad — it’s a taste of Sundanese identity, built on freshness, balance, and a deep respect for natural ingredients. Trying this dish is a simple but meaningful way to connect with Indonesian culture beyond the language itself. Want to explore more of Indonesia’s culinary vocabulary and cultural context while learning Bahasa Indonesia? At Basantara, we combine language lessons with real cultural insights like this, so you don’t just speak the language — you understand the people behind it. Reach out to us via WhatsApp at +62 852 1396 8601 or visit basantara.net to start your learning journey today.
