Karedok (Indonesian Vegetable Salad)

Ingredients

• 1 medium cucumber
• 3 cups, shredded cabbage, green
• 2 medium carrots
• 1 cup bean sprouts, fresh
• ½ cup peanut butter, unsweetened
• 3 tablespoons lime juice, fresh
• 2 tablespoons palm sugar or brown sugar
• ½ teaspoon salt

Instructions

1. 1

   Place the cucumber on a cutting board and cut it lengthwise from one end to the other into two long halves, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons. Stop when you reach the center, avoiding the seeds if desired.

2. 2

   Hold each carrot horizontally on the cutting board and slice it lengthwise into thin strips about the thickness of a matchstick, stopping before you reach the woody center core. Repeat until you have about 2 cups of carrot strips.

3. 3

   Place all the shredded cabbage into a large mixing bowl, then add the cucumber slices, carrot strips, and bean sprouts to the bowl.

4. 4

   In a small bowl, spoon in the 0.5 cup peanut butter, then pour in the 3 tablespoons lime juice and add the 2 tablespoons palm sugar and 0.5 teaspoon salt.

5. 5

   Pour 3 tablespoons warm water into the bowl with the peanut sauce, then whisk with a fork for 30 seconds, pressing and stirring, until the sauce is smooth, glossy, and flows off the fork like thick honey.

6. 6

   Pour the peanut sauce over the vegetables in the large bowl, then use your hands or two spoons to toss and lift the vegetables for about 1 minute, coating every piece evenly.

7. 7

   Divide the karedok between two plates or bowls, piling it high, and serve immediately while the vegetables are still cold and crunchy.

Tools you’ll need

• cutting board
• chef's knife
• large mixing bowl
• small mixing bowl
• fork or whisk
• two spoons or hands for tossing

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