Recipes · Indonesian · Salads
Karedok (Raw Vegetable Salad)
One serving has 250 kcal and 11 g protein, and at least a fifth of a woman's daily need of vitamin K (70%), copper (56%), manganese (51%), vitamin C (41%), niacin (34%) and folate (34%). Ready in 15 minutes.
- Preparation: 15 min
- Makes: 1 serving (266 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: peanut
Ingredients
- 50 g Cucumber, raw
- 40 g Bean sprouts, raw
- 40 g Green beans, raw
- 30 g Cabbage, green, raw
- 30 g Eggplant, raw
- 30 g Peanuts, raw
- 5 g Tamarind pulp
- 5 g Sugar, brown
- 5 g Chili peppers, red, raw
- 30 g Water
- 0.8 g Salt
Method
- Wash and prepare all the vegetables raw: thinly slice the cucumber, trim the green beans into short lengths, and shred the cabbage; keep the bean sprouts and eggplant raw.
- Pound or blend the peanuts, tamarind pulp, brown sugar, chili and salt with the water into a coarse, thick dressing.
- Combine all the raw vegetables in a large bowl.
- Pour the peanut dressing over the vegetables.
- Toss everything together well so the dressing coats every piece.
- Serve immediately, while the vegetables are still crisp and fresh.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 250 kcal | 12% |
| Carbohydrates | 23.8 g | |
| Water | 213 mL | |
| Fiber | 6.6 g | 22% |
| Protein | 10.9 g | 23% |
| Tryptophan | 0.11 g | |
| Threonine | 0.36 g | |
| Isoleucine | 0.39 g | |
| Leucine | 0.67 g | |
| Lysine | 0.43 g | |
| Methionine | 0.13 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.52 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.46 g | |
| Histidine | 0.26 g | |
| Fat | 15.1 g | |
| Monounsaturated | 7.4 g | |
| Polyunsaturated | 4.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.8 g | |
| Saturated | 2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 79.9 mg | 8% |
| Copper | 0.5 mg | 56% |
| Iron | 2.7 mg | 15% |
| Magnesium | 89.6 mg | 29% |
| Manganese | 0.91 mg | 51% |
| Phosphorus | 185 mg | 26% |
| Potassium | 603 mg | 13% |
| Selenium | 3.1 µg | 6% |
| Sodium | 332 mg | |
| Zinc | 1.5 mg | 18% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.18 mg | 16% |
| Niacin (vitamin B3) | 4.7 mg | 34% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.31 mg | 24% |
| Folate (vitamin B9) | 135 µg | 34% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 37 mg | 9% |
| Vitamin A | 21.2 µg | 3% |
| Vitamin C | 30.6 mg | 41% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.9 mg | 19% |
| Vitamin K | 63.3 µg | 70% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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