Raw Vegetable Salad with Palm Sugar Dressing

The Sundanese of West Java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of a main meal.


  • 1/4 head round cabbage
  • 1 small cucumber
  • 2 cups (100 g) bean sprouts, seed coats and tails discarded
  • 1 slender Asian eggplant, thinly sliced
  • 1 cup (100 g) thinly sliced green beans
  • 2 tablespoons Crispy Fried Shallots, to garnish Krupuk shrimp crackers, to serve

Karedok Dressing

  • 1 in (21/2 cm) fresh kencur root, peeled and sliced
  • 3–4 red finger-length chilies, deseeded
  • 3 cloves garlic, peeled
  • 3 tablespoons shaved palm sugar or dark brown sugar
  • 1/2 teaspoon dried shrimp paste (trasi), dry-roasted,
  • 2 tablespoons tamarind juice
  • 2 tablespoons warm water
  • 1 teaspoon salt


  1. Prepare the Crispy Fried Shallots
  2. To make the Karedok Dressing, grind all the ingredients to a smooth paste in a mortar or blender. Set aside.
  3. Separate the cabbage leaves, rinse well and shake dry, then slice them very thinly and place in a large bowl. Peel the cucumber, quarter it lengthwise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans.
  4. Pour the Dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.
  • Serves 4
  • Preparation time: 25 mins



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