Rujak Cuka - Indonesian Spicy Vinegar Salad

Ingredients

• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (150g) jicama, julienned 1 cup (150g) jicama, julienned
• 1 mango, sliced 1 mango, sliced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons palm sugar, grated 2 tablespoons palm sugar, grated
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon roasted peanuts, crushed (for garnish) 1 teaspoon roasted peanuts, crushed (for garnish)
• Fresh cilantro leaves (for garnish) Fresh cilantro leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the grated palm sugar, white vinegar, tamarind paste, chopped chili, and salt. Mix well until the palm sugar is dissolved.
2. 2.
   In a large mixing bowl, combine the cucumber, pineapple, jicama, and mango.
3. 3.
   Pour the dressing over the fruits and vegetables. Toss gently to ensure everything is coated evenly.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Before serving, garnish with crushed peanuts and fresh cilantro leaves.

Treat your ingredients with care...

• Cucumber — Make sure to remove the seeds before julienning to avoid excess moisture in the salad.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor profile.
• Tamarind paste — If using tamarind pulp, soak it in warm water and extract the juice before adding it to the dressing.

Tips & Tricks

• For an extra kick of heat, add a few slices of bird's eye chili to the dressing.
• Adjust the sweetness and spiciness of the dressing according to your preference by adding more palm sugar or chili.
• Serve the salad chilled for a refreshing experience.
• Feel free to experiment with different fruits and vegetables based on your personal taste and seasonal availability.
• To enhance the presentation, serve the Rujak Cuka in a hollowed-out pineapple or coconut shell.

Serving advice

Rujak Cuka is best enjoyed as a light appetizer or a refreshing side dish. Serve it on a platter or individual plates, garnished with crushed peanuts and fresh cilantro leaves. The vibrant colors and enticing aroma will surely impress your guests.

Presentation advice

To create an eye-catching presentation, arrange the julienned fruits and vegetables in a colorful and appealing manner. Drizzle the dressing over the salad just before serving to maintain the freshness and crispness of the ingredients. Sprinkle crushed peanuts and cilantro leaves on top for an added touch of elegance.