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Karedok
Karedok
Karedok
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Karedok
Karedok served in a restaurant
TypeSalad
CourseMain course
Place of originIndonesia
Region or stateWest Java
Serving temperatureRoom temperature
Main ingredientsRaw vegetables, peanut sauce, krupuk
VariationsGado-gado
  •   Media: Karedok

Karedok (Aksara Sunda: ᮊᮛᮦᮓᮧᮊ᮪) is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia.[1] It is one of the Sundanese signature dish. It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, lemon basil, chayotes and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.[2]

Karedok is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and gado-gado. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Karedok sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold. A dressing for this salad may include: Red pepper, sand ginger, bird's eye chili, greater galangal, fried peanuts, brackish water, palm sugar, salt, terasi (a condiment made from pounded and fermented shrimp), hot water, and white pepper.

Variations

[edit]
Karedok platter served in an Indonesian prasmanan buffet

Over time, there has been a lot of variation in the garnishes used in karedok and its taste, but it is still basically vegetables covered in peanut seasoning.

Peanut sauce dressing

[edit]

What distinguishes karedok from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies from commonly used peanuts kacang tanah (Indonesian).

Karedok is always served with crackers, usually krupuk commonly made from tapioca crackers or with emping crackers which are made from melinjo. In Indonesia, karedok is also usually served with rice or lontong (rice wrapped in banana leaf) and sometimes with salted duck egg.

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Karedok

View on Grokipedia
from Grokipedia
Karedok is a traditional raw vegetable salad originating from the Sundanese region of , , typically consisting of fresh, uncooked vegetables such as , , bean sprouts, green beans, , and , all dressed in a flavorful . This dish exemplifies Sundanese culinary simplicity and freshness, emphasizing crisp textures and natural ingredients without the need for cooking the vegetables. As a staple of Indonesian street food and home cooking, karedok is often served as a side dish or light meal, sometimes topped with fried (peanut crackers) or accompanied by for added substance. The , a key element, is prepared by grinding roasted with spices like , chilies, kencur, and , then thinned with water to achieve a creamy, tangy consistency that balances sweetness, saltiness, and heat. Variations may include regional tweaks, such as the addition of or , but the core remains the unaltered vibrancy of the raw produce, making it a healthy and refreshing option in tropical climates. Karedok's cultural significance lies in its representation of Sundanese traditions, where abundant local vegetables are transformed into a nutritious dish. It is commonly enjoyed during meals or as a snack from vendors in , highlighting 's diverse salad traditions alongside related dishes like , though karedok uniquely features entirely raw elements.

Overview

Description

Karedok is a traditional Sundanese raw vegetable salad originating from , , characterized by its use of fresh, uncooked vegetables combined with a thick peanut-based dressing. This simple yet flavorful dish highlights the natural vibrancy of its ingredients, making it a staple in Sundanese cuisine. A key distinguishing feature of karedok is that all vegetables remain raw, preserving their crisp texture and nutritional freshness, in contrast to similar salads like , which incorporate blanched or boiled components. The salad typically features an assortment of sliced or chopped raw vegetables generously topped with a creamy , and it is often served alongside steamed or traditional crackers for added substance. The sensory appeal of karedok lies in the harmonious contrast between the crunchy, refreshing bite of the raw s and the rich, spicy, and subtly sweet notes of the , creating a balanced and invigorating eating experience.

Etymology

The term "karedok" derives from the , where it refers to a preparation of raw s directly seasoned or mixed with , emphasizing the uncooked nature of the dish. This linguistic root aligns with the core characteristic of karedok as a fresh, raw , contrasting with cooked dishes in Sundanese . One links the dish to the historical Sumedang Larang region of , where a settlement across the Cimanuk River was named Karedok after Pangeran Soeria Atmadja, bupati of (1882–1919), enjoyed the dish during a rest stop, popularizing it among locals. Another account traces karedok's roots to the ancient Sundanese tradition of lalapan (raw vegetables), with the earliest evidence in 9th-century inscriptions such as Prasasti Taji (901 AD) and Prasasti Panggumulan (902 AD). Within the broader Indonesian culinary lexicon, "karedok" is used through Sundanese oral traditions to distinctly denote raw salads, setting it apart from terms like "," which applies to similar peanut-sauced preparations but using blanched or cooked vegetables. No ancient documented exists for the specific term, with its usage rooted in regional and everyday language rather than formal texts.

History

Origins

Karedok has its roots in the pre-colonial agrarian society of the in , where the consumption of raw , known as lalapan, was a longstanding utilizing fresh, locally grown produce for practical daily meals. This practice emphasized the abundance of indigenous in the region's fertile lands, reflecting the Sundanese reliance on for sustenance. According to local legend, karedok originated in Rancakeong village near the Cimanuk River during the era of the Larang Kingdom, where villagers prepared a version with for the Pangeran Suria Atmaja, leading to its widespread adoption. The dish emerged among the Sundanese ethnic group in , influenced by the introduction of cultivation to by Portuguese traders in the , which enabled the development of the characteristic integrated into karedok. By the colonial period, karedok had become a signature Sundanese , distinct from Javanese counterparts like through its focus on entirely raw ingredients. It gained recognition as a in areas like and , tied to the region's vegetable farming traditions.

Development

Karedok's popularity grew in the post-independence era, transforming from a regional Sundanese dish into a ubiquitous offering at warungs and street stalls across . This growth coincided with Indonesia's emphasis on local culinary traditions becoming embedded in everyday urban eating habits, often served alongside rice, , and to reflect accessible, fresh meals. After the , karedok evolved through broader national culinary interactions, drawing parallels with Central Java's in its peanut-based sauce while preserving its defining raw vegetable composition, which distinguished it amid Indonesia's diverse regional exchanges. This adaptation helped solidify karedok's place in the national food landscape without altering its core freshness-oriented identity. Entering the , karedok has undergone via strategies, enabling its promotion in international contexts such as and educational exchanges, where Sundanese dishes are adapted for global palates through linguistic and marketing efforts. It now appears in Indonesian restaurants worldwide, contributing to the spread of West Javan cuisine beyond its origins. Despite these advances, has introduced challenges, including the dilution of traditional preparation methods due to reliance on commercially produced ingredients and high-input , which threaten authentic practices. In response, Sundanese communities emphasize local knowledge transmission of traditional foods like karedok to sustain family-based and cultural continuity, supported by broader preservation efforts such as culinary mapping and festivals.

Ingredients

Vegetables

The primary vegetables in karedok are selected for their ability to provide contrasting textures and flavors when consumed raw, forming the crunchy base of this Sundanese salad. Core components include cucumber (Cucumis sativus, known locally as timun), which offers crispness and mild hydration; shredded cabbage (Brassica oleracea var. capitata, or kubis), adding bulk and a subtle sweetness; yardlong beans (Vigna unguiculata subsp. sesquipedalis, kacang panjang), cut into short segments for a firm snap; and bean sprouts (tauge, typically from mung beans), contributing tenderness and a slight nuttiness. These vegetables are essential to the dish's identity, emphasizing freshness over cooking to preserve their natural vibrancy. Additional vegetables commonly featured include thinly sliced chayote (Sechium edule, labu siam), which provides a mild, watery crunch; halved small green eggplants (Solanum melongena, terong), offering a slightly bitter edge and spongy texture; and leaves (Ocimum basilicum var. thyrsiflora, kemangi), added for their aromatic citrus notes that enhance the overall freshness. These elements are not always present in every preparation but contribute to the salad's layered sensory profile, with the basil particularly valued for its herbal lift. Vegetables for karedok are chosen based on their seasonal availability and local cultivation in , often sourced from homegardens, paddy fields, or nearby markets in regions like Cijambu Village, ensuring optimal freshness and natural crunch without signs of wilting. This emphasis on young, vibrant produce reflects traditional Sundanese ethnobotanical practices, prioritizing wild or cultivated plants that thrive in the area's agroecosystems. The raw preparation of these uniquely retains high levels of and compared to cooked alternatives, as heat-sensitive degrades significantly during cooking methods like or stir-frying, with retention rates dropping to as low as 0-91% depending on the process. In their uncooked form, the maintain intact structures that support digestive and provide antioxidants, contributing to karedok's role as a nutrient-dense dish rich in these essentials.

Peanut sauce components

The peanut sauce, known as bumbu kacang, forms the flavorful core of karedok, created by grinding roasted into a smooth paste that delivers a creamy texture and deep nutty richness. This base ingredient, typically fried or dry-roasted to enhance its aroma, provides the sauce's foundational body and subtle earthiness, essential for coating the raw vegetables without overpowering their freshness. Key flavor enhancers include garlic and shallots, which are pounded or blended to add savory depth and aromatic complexity; fresh chilies, such as bird's eye varieties, contribute adjustable heat and pungency; and kencur (aromatic ginger), a distinctive Sundanese element that imparts a sharp, herbal note unique to the region's sauces. Traditional versions often incorporate terasi (fermented shrimp paste), grilled to release its intense umami, balancing the nutty sweetness with a salty, funky undertone, while palm sugar introduces caramel-like sweetness to harmonize the spice. For tang, tamarind pulp or kaffir lime leaves are added, lending a bright, citrusy acidity that cuts through the richness. Liquid components like water or coconut milk are used to achieve the desired consistency, thinning the paste into a pourable yet thick dressing that clings to the vegetables. Lime juice may also be incorporated for additional zing, enhancing the overall acidity. In vegan adaptations, terasi is omitted and replaced with soy sauce to maintain the umami without animal products. The resulting profile masterfully balances spicy heat from chilies, sweet notes from , salty umami via terasi or alternatives, and tangy brightness from or lime, creating a multifaceted dressing that elevates karedok's simple raw base into a harmonious dish.

Preparation

Vegetable preparation

The preparation of vegetables for karedok begins with thorough washing to ensure cleanliness and remove any contaminants, particularly important in Indonesia's where fresh produce is susceptible to rapid spoilage. Vegetables such as cucumbers, long beans, , , and bean sprouts are typically rinsed under running water—often cold for delicate items like bean sprouts or warm for sturdier ones—to eliminate dirt and pesticides while preserving crispness. This step emphasizes same-day harvesting and handling to maintain the dish's signature freshness and prevent bacterial growth. Once washed and drained, the vegetables are cut into uniform, bite-sized pieces to promote even texture and ease of eating. Cucumbers are peeled and either julienned or sliced into thin matchsticks or half-inch rounds for crunch; long beans are diagonally sliced into 2- to 3-inch segments to expose more surface area; is finely shredded into strips; and is thinly sliced to soften its firmness slightly without cooking. Bean sprouts require minimal cutting, often just trimming tails if necessary, to retain their tender snap. These precise cuts ensure a balance of textures, from crisp to slightly yielding, while keeping all elements raw as per karedok's traditional profile. Finally, the prepared vegetables are assembled by arranging them in a neat mound or layered fashion on a serving platter, distributing components evenly to showcase contrasting textures and colors—such as the vibrant green of beans alongside pale —for visual appeal and balanced bites. This presentation allows for communal mixing with the sauce at the table, maintaining the dish's fresh, uncooked essence until served.

Sauce preparation

The preparation of the , known as bumbu kacang, is a crucial step in making karedok, emphasizing the balance of nutty, spicy, and tangy flavors to complement the crisp raw . It begins with toasting raw in a dry pan over medium heat until golden and aromatic, which enhances their flavor and makes them easier to grind without becoming oily. Once toasted, the are cooled slightly and then ground into a smooth paste along with , shallots, and chilies, often incorporating additional aromatics like kencur for a distinctive earthy note. This grinding process traditionally relies on a ulekan—a heavy stone —to achieve a coarse yet cohesive texture that captures the sauce's rustic authenticity, though modern preparations frequently use a or for efficiency and finer consistency. In some methods, the resulting paste is sautéed briefly in a small amount of oil over medium heat with spices such as kaffir lime leaves and lemongrass to release their aromas and deepen the overall profile. water, derived from soaking pulp, and are then stirred in to provide acidity and sweetness. To achieve the desired pourable yet thick consistency suitable for generously coating the vegetables, the sauce is thinned gradually with for creaminess or plain water for a lighter version, adjusting to taste while stirring continuously to prevent lumps. This final adjustment ensures the sauce clings well to the raw ingredients without overwhelming their freshness.

Variations

Regional variations

Karedok exhibits subtle regional differences within and neighboring areas, primarily through the selection of locally available raw vegetables and adjustments to the peanut sauce's spiciness and consistency. Common variations include the inclusion of ingredients like , small green , or , reflecting seasonal produce and local preferences. These adaptations highlight the dish's flexibility in Sundanese cuisine, where fresh market ingredients influence the final composition without altering the core raw preparation.

Modern adaptations

In recent years, particularly since the 2010s, karedok has seen adaptations to accommodate vegan diets, where traditional (terasi) in the is omitted or replaced with plant-based enhancers to maintain flavor depth without animal products. These changes align with the global rise in plant-based eating, allowing the dish to appeal to broader audiences while preserving its crunchy vegetable base and nutty dressing. Contemporary fusion versions of karedok have emerged in diaspora communities, incorporating elements like additional proteins or creamy additions to enhance nutritional profiles and cater to Western palates, often served as a lighter starter in multicultural settings. Commercialization has introduced pre-packaged karedok mixes, such as Ratu Culinair's gluten-free version made with kencur and traditional spices, allowing home preparation by simply mixing with water since the early . Brands like this draw from family recipes to offer convenient, shelf-stable options that replicate the sauce's spicy, aromatic essence for quick assembly with raw vegetables. Health-conscious urban adaptations in Indonesian cafes, particularly in cities like Jakarta and Bandung, feature versions with reduced sugar and oil in the peanut sauce to lower calorie content—around 125 calories per 100 grams—promoting karedok as a fiber-rich, vitamin-packed option for weight management and skin health. These tweaks emphasize the dish's natural benefits from raw vegetables while fitting modern low-calorie diets.

Cultural significance

In Sundanese cuisine

In Sundanese cuisine, karedok functions as a lauk, or , that complements staple elements of daily meals such as steamed and protein accompaniments like fried or . This integration enhances the overall meal by providing a crunchy, refreshing contrast to heartier components, making it a common feature in both everyday family dining and informal gatherings in . Karedok embodies core principles of Sundanese culinary philosophy, which prioritizes , the use of fresh ingredients, and a harmonious balance of flavors including (sweet), (salty), pedas (spicy), and asam (sour). The dish's reliance on raw vegetables underscores this emphasis on natural vibrancy and minimal processing, aligning with broader Sundanese values of balanced, unadorned eating that promotes and sensory equilibrium. Its economic accessibility stems from the use of affordable, locally grown ingredients such as cucumbers, long beans, and , often sourced from home gardens or nearby fields, which makes karedok a practical staple for working-class families across rural and urban . This self-sufficiency supports family by diversifying diets with nutrient-rich, low-cost options amid economic pressures. Symbolically, karedok represents vitality and a deep connection to within Sundanese agrarian , where the consumption of fresh, earth-sourced reinforces ties to the and seasonal rhythms of farming life. This raw preparation highlights the dish's role in evoking health, resilience, and cultural continuity passed down through generations.

Serving traditions

Karedok is traditionally presented by arranging finely chopped or shredded raw , such as long beans, , , bean sprouts, and , on a large platter or in a , where they are piled to showcase their freshness and crisp texture. The is either poured directly over the vegetables to coat them evenly or served on the side for dipping, allowing diners to adjust the intensity of the spicy, nutty dressing to their preference. It is commonly garnished with crispy fried shallots for added aroma and crunch, alongside (melinjo seed crackers) or other kerupuk placed on the side to complement the dish's textures. The dish is consumed at room temperature to preserve the vibrancy of the raw ingredients, typically as an appetizer or light main course paired with steamed rice, fried , , and additional for heat. In Sundanese settings, it is enjoyed during family meals or casual gatherings, where the fresh provides a refreshing contrast to richer accompaniments like nasi timbel. Diners often eat it with their hands or utensils, emphasizing its role as an accessible, everyday element of West Javanese diets. Socially, karedok holds a prominent place in Sundanese communal eating, frequently portioned for sharing among groups in settings like (small eateries) and traditional markets, where it is sold as takeout or enjoyed on-site by locals and visitors alike. It is a staple at hawker-style food courts and street stalls in cities such as and , reflecting its accessibility as affordable, portable that fosters social interaction during daily routines or informal meals.

References

  1. https://www.tasteatlas.com/karedok
  2. https://culinaryindonesian.wordpress.com/2013/03/03/karedok-indonesian-food-from-west-java/
  3. https://www.exploresunda.com/gado-gado-sundanese-salad.html
  4. https://www.theguardian.com/food/2022/may/25/how-to-make-the-perfect-gado-gado-indonesias-super-salad-recipe
  5. https://goodindonesianfood.com/story/en/often-mistaken-for-their-similarity-these-are-the-differences-of-lotek-and-gado-gado/
  6. https://whattocooktoday.com/karedok-west-javanese-vegetable-salad-with-sweet-and-sour-dressing.html
  7. https://ratisfusionkitchen.com/2025/10/07/karedok-sundanese-raw-salad-peanut-sauce/
  8. https://rri.co.id/daerah/1722505/mengenal-kuliner-karedok-dan-asal-usul-namanya
  9. https://www.liputan6.com/feeds/read/5856596/resep-karedok-hidangan-segar-khas-sunda-yang-menggugah-selera
  10. https://indonesiakaya.com/pustaka-indonesia/karedok-kuliner-khas-indonesia-bernilai-gizi-tinggi/
  11. https://www.detik.com/jabar/kuliner/d-6155334/karedok-sejarah-kuliner-khas-jabar-dan-asal-usul-namanya
  12. https://palpos.disway.id/kuliner/read/703723/karedok-kuliner-tradisional-sunda-yang-terus-memikat-lidah-nusantara
  13. https://ethnobotanyjournal.org/index.php/era/article/view/7564
  14. https://www.pikiran-rakyat.com/gaya-hidup/pr-018486442/the-story-behind-karedok-a-sundanese-traditional-food
  15. https://www.researchgate.net/publication/340930592_The_development_of_Peanuts_Plantation_from_Horticulture_to_Industry_Pati_Regancy_Study_Case
  16. https://guide.michelin.com/mo/en/article/travel/%25E4%25B8%2583%25E5%2580%258B%25E5%2581%25A5%25E5%25BA%25B7%25E7%25BE%258E%25E5%2591%25B3%25E7%259A%2584%25E6%259D%25B1%25E5%258D%2597%25E4%25BA%259E%25E6%25B2%2599%25E6%25B4%25A5
  17. http://www.ijhssnet.com/journals/Vol_9_No_6_June_2019/14.pdf
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  19. https://www.arcjournals.org/pdfs/ijsell/v6-i9/1.pdf
  20. https://www.researchgate.net/publication/373826424_Gastronomic_ethnobotany_of_traditional_vegetables_among_the_Sundanese_in_rural_West_Java_Indonesia
  21. https://pmc.ncbi.nlm.nih.gov/articles/PMC6049644/
  22. https://www.seriouseats.com/easy-indonesian-peanut-sauce-recipe-8643120
  23. https://whattocooktoday.com/lotek-sundanese-vegetable-salad.html
  24. https://www.luxcrato.com/karedok-recipe-how-to-make-fresh-peanut-salad/
  25. https://www.asiancook.eu/indonesian/sayuran/476-karedok-vegetable-salad-with-peanutsauce
  26. https://pisangsusu.com/karedok-vegan-salad-with-peanut-dressing/
  27. https://www.unileverfoodsolutions.co.id/en/recipe/karedok-R0071007.html
  28. https://www.kompas.com/food/read/2023/11/29/140200675/resep-karedok-khas-sunda-sayur-mentah-siram-bumbu-kacang
  29. https://robotrecipes.co/best/Traditional-Indonesian-Karedok-Recipe-A-Healthy-Raw-Vegetable-Salad-with-Authentic-Peanut-Sauce/
  30. https://periuk.my/stories/vegan-substitutes-for-a-malay-kitchen
  31. https://www.tokoindonesia.co.uk/product/ratu-culinair-karedok-indonesian-peanut-sauce-400g/
  32. https://www.socialexpat.net/low-calorie-indonesian-foods-for-dieting/
  33. https://www.combiphar.com/en/news/staying-healthy-with-this-indonesian-dish
  34. https://www.researchgate.net/publication/396020091_Cultural_Food_Preference_Prediction_Using_Machine_Learning_The_Case_of_Karedok_Leunca_in_Sundanese_Society
  35. https://www.academia.edu/103377348/Local_knowledge_of_the_Sundanese_community_on_traditional_foods_to_enhance_the_family_food_security
  36. https://doi.org/10.1016/j.sajb.2022.09.007
  37. https://www.straitstimes.com/lifestyle/food/make-karedok-the-indonesian-salad-with-a-peanut-dip-as-a-healthy-appetiser
  38. https://www.theindonesia.co/explore/2021/11/12/144429/5-sundanese-foods-you-have-to-know
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