Indonesian Spicy Pickled Salad

Ingredients

• 2 cups (300g) cucumber, julienned 2 cups (300g) cucumber, julienned
• 2 cups (200g) cabbage, thinly sliced 2 cups (200g) cabbage, thinly sliced
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (150g) mango, diced 1 cup (150g) mango, diced
• 1 cup (200g) firm tofu, cubed 1 cup (200g) firm tofu, cubed
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 2 tablespoons palm sugar, grated 2 tablespoons palm sugar, grated
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/4 cup (30g) crushed peanuts 1/4 cup (30g) crushed peanuts
• 2 tablespoons fried shallots 2 tablespoons fried shallots
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 14g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the cucumber, cabbage, bean sprouts, pineapple, mango, and tofu.
2. 2.
   In a separate bowl, whisk together the white vinegar, palm sugar, lime juice, minced garlic, chopped chili, and a pinch of salt until the sugar has dissolved.
3. 3.
   Pour the dressing over the vegetables, fruits, and tofu. Toss gently to coat everything evenly.
4. 4.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Before serving, sprinkle the crushed peanuts and fried shallots over the salad for added texture and flavor.
6. 6.
   Serve chilled and enjoy the refreshing and spicy Indonesian Spicy Pickled Salad.

Treat your ingredients with care...

• Tofu — To give the tofu a firmer texture, press it between paper towels or a clean kitchen towel to remove excess moisture before cubing it.

Tips & Tricks

• For a spicier kick, add more chili according to your preference.
• Feel free to experiment with different vegetables and fruits based on what is in season.
• Adjust the sweetness and tanginess of the dressing by adding more or less palm sugar and lime juice.
• If you prefer a milder flavor, remove the seeds from the chili before chopping it.
• Make a larger batch of the dressing and keep it refrigerated for up to a week to use in other salads or as a dipping sauce.

Serving advice

Indonesian Spicy Pickled Salad is best served chilled as a refreshing appetizer or side dish. It pairs well with grilled meats or seafood. Serve it in individual bowls or as a colorful centerpiece on a platter for a vibrant presentation.

Presentation advice

To enhance the visual appeal of the salad, arrange the julienned cucumber, thinly sliced cabbage, and diced fruits in a circular pattern on top of the salad. Sprinkle the crushed peanuts and fried shallots generously over the top for an enticing finishing touch.