KAREDOK / WEST JAVANESE VEGETABLE SALAD WITH SWEET AND SOUR DRESSING

KAREDOK / WEST JAVANESE VEGETABLE SALAD WITH SWEET AND SOUR DRESSING

Servings: 4 servings
Author: Marvellina
Print Recipe

Ingredients

  • 1 large cucumber (peeled, halve lengthwise and slice into 1/2-inch thickness)
  • 1/4 of medium-size green cabbage (cut into 1/2-inch strips)
  • 1 cup of long beans (blanched and cut into 2-inch pieces)
  • 1 small eggplant (cut into 1/4-inch slices)
  • 2 cups of bean sprouts (washed and drained thoroughly)

Dressing:

  • 2- inch of kencur / Kaempferia galanga / aromatic ginger (if you can't find this you can use 1-inch of ginger and 1-inch of galangal)
  • 1 Tbsp of red chili paste (more if you like )
  • 5 cloves garlic (peeled and very finely minced)
  • 1 tsp shrimp paste
  • 1 Tbsp tamarind juice
  • 2 oz of gula jawa/ Indonesian palm sugar (or use regular brown sugar if you can't find any)
  • 2 tsp of salt

Instructions

  • Toss all the vegetables in a large salad bowl and set aside. Use a food processor to process all ingredients for dressing into a paste. You may need a little water to get it going. Just before serving, pour the dressing over the salad and toss to mix everything