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Chilled Karedok Salad

A chilled salad for a hot day - always serve direct from the fridge, never room temperature. I use cashew nuts for the paste but peanuts work equally well. Thinly sliced red or white cabbage adds to the crunch.   

Serves 4-6


  • A small bag of mixed baby salad leaves

  • 1 medium carrot, peeled and grated or cut into small ribbons using a peeler

  • 2 fresh corn cobs, sliced from the cob

  • 100gr of sugar snaps

  • 2 small endives, cut the bottom and remove the leaves individually

  • 1 yellow paprika

  • 100gr cherry tomatoes, cut into halves

  • Bunch of basil

For the sauce:

  • 150gr cashews or peanut, roasted

  • 4 birdseye chilies (add more or reduce according to your taste)

  • 20gr kencur, sand ginger or you can substitute 30gr normal ginger

  • 200ml water

  • 50ml lime juice

  • 1-2 tablespoon coconut sugar or honey (optional)

  • Salt to season



  1. Wash and prepare all the vegetables. Set aside the veggies in the fridge!

  2. Chop the chilies finely and grate sand ginger or ginger using a micro grater. Set aside.

  3. Put the roasted cashews or peanuts into a food processor, add water and run it to a smooth creamy sauce.

  4. Transfer the mixture into a bowl, add the chilies and sand ginger. Add the lime juice and season with salt.

  5. To serve: Place all the vegetables and basil on a large serving plate. Drizzle the dressing on top (or you can serve the dressing in a serving bowl or glass) Serve immediately.

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