Karedok

Ingredients

• ½ small head green cabbage, finely shredded
• 6 oz long beans (or green beans), cut into 2-inch lengths
• 2 cups fresh bean sprouts
• 1 medium cucumber, cut into thin batons
• 1 whole large carrot, cut into thin batons
• ½ cup natural peanut butter (or roasted unsalted peanuts, ground)
• 2 tablespoons fresh lime juice
• 1.5 tablespoons low-sodium soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• 2 whole garlic cloves, peeled
• 1 whole fresh Thai red chili (or bird's eye chili), stemmed and seeded
• ¼ cup warm water
• ¼ teaspoon salt, to taste

Instructions

1. 1

   Using a mortar and pestle, pound 2 peeled garlic cloves and 1 whole fresh Thai red chili (stemmed and seeded) into a rough paste — the chili releases its oils and distributes the heat evenly, rather than creating hot bites if left chunky. You should smell the garlic's sharpness intensify as you crush.

2. 2

   Add 1 tablespoon of palm sugar (or brown sugar) to the garlic-chili paste and continue grinding until the sugar begins to dissolve and the mixture becomes slightly wet, about 30 seconds. This caramelizes the sugar slightly and builds a flavor base.

3. 3

   Pour in 0.5 cup of natural peanut butter and stir vigorously with a wooden spoon to combine with the paste — don't worry if it seems thick at first. Add 1.5 tablespoons of low-sodium soy sauce and 2 tablespoons of fresh lime juice, stirring constantly.

4. 4

   Gradually whisk in 0.25 cup of warm water, stirring until the sauce reaches a pourable but still rich consistency — similar to heavy cream. The warmth helps loosen the peanut butter without making it too thin. Taste and add 0.25 teaspoon of salt or more to taste. The sauce should be balanced: slightly sweet, nutty, tangy, and hot from the chili.

5. 5

   If using long beans, blanch them: bring a small pot of salted water to a boil over medium-high heat. Add the 6 oz of long beans (cut into 2-inch lengths) and cook until just tender-crisp, about 3-4 minutes — they should still have a slight snap when you bite one. Drain and spread on a plate to cool slightly.

6. 6

   While the beans cool, prepare a large serving bowl or platter. Add 0.5 small head of finely shredded green cabbage — use a sharp knife or mandoline to get thin, uniform shreds so the salad is tender rather than chewy.

7. 7

   Arrange the cooled long beans, 2 cups of fresh bean sprouts, 1 medium cucumber (cut into thin batons), and 1 large carrot (cut into thin batons) on top of the cabbage in separate piles or mixed together, depending on your preference. This allows the eater to choose their ratio of vegetables, or you can toss everything together for a unified salad.

8. 8

   Pour the peanut sauce over the vegetables and toss gently with two large spoons until everything is evenly coated and glossy. The raw vegetables will soften slightly as they sit with the sauce, so serve immediately if you prefer a crispier salad, or let it rest for a few minutes for a softer, more melded texture.

Tools you’ll need

• mortar and pestle
• wooden spoon
• whisk
• small pot
• large serving bowl or platter
• sharp knife or mandoline
• two large spoons

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