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
Ingredients:
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A small bag of mixed baby salad leaves
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1 medium carrot, peeled and grated or cut into small ribbons using a peeler
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2 fresh corn cobs, sliced from the cob
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100gr of sugar snaps
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2 small endives, cut the bottom and remove the leaves individually
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1 yellow paprika
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100gr cherry tomatoes, cut into halves
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Bunch of basil
For the sauce:
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150gr cashews or peanut, roasted
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4 birdseye chilies (add more or reduce according to your taste)
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20gr kencur, sand ginger or you can substitute 30gr normal ginger
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200ml water
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50ml lime juice
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1-2 tablespoon coconut sugar or honey (optional)
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Salt to season
Steps:
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Wash and prepare all the vegetables. Set aside the veggies in the fridge!
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Chop the chilies finely and grate sand ginger or ginger using a micro grater. Set aside.
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Put the roasted cashews or peanuts into a food processor, add water and run it to a smooth creamy sauce.
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Transfer the mixture into a bowl, add the chilies and sand ginger. Add the lime juice and season with salt.
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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.