Karedok, an Indonesian salad with peanuts

Ingredients

• 100 g of cucumber
• 100 g of mung bean sprouts
• 3 heads of cabbage
• 100 g of green beans
• 25 g of Thai basil
• 2 small red chili peppers
• 1 clove of garlic
• 5 small bird’s eye chili peppers
• 1/2 teaspoon of ground turmeric
• 200 g of grilled peanuts
• 1 tablespoon of tamarind juice
• 15 g of palm sugar (or brown sugar)
• 1 teaspoon of salt
• 1 to 2 tablespoons of vinegar
• 150 ml of hot water
• Crispy, fried fritters, for garnish

Blanch the mung bean sprouts and the green beans.

Slice the cucumber into thin rounds, the green beans into 3 cm segments, and chop the cabbage leaves into small pieces.

In a mortar, grind the chili peppers, garlic, ginger, peanuts, palm sugar, salt, and vinegar together.

Add the tamarind juice and hot water, then mix until you have a smooth sauce.

Combine all the vegetables with the sauce.

Serve with a topping of crispy fried shallots.