Eurasian Xató Salad

Ingredients

The Eurasian Xató Salad differs from the original Spanish Xató in its use of ingredients and flavors. While the Spanish version traditionally includes ingredients like romesco sauce, salted cod, and anchovies, the Eurasian adaptation focuses on the vibrant flavors of Singapore and Malaysia. The dressing incorporates tamarind, belacan, and chili, giving it a tangy and spicy twist. Additionally, the salad can be topped with grilled prawns or chicken to add a touch of Eurasian flair. We alse have the original recipe for Xató (salad), so you can check it out.

• 4 cups (120g) lettuce, torn into bite-sized pieces 4 cups (120g) lettuce, torn into bite-sized pieces
• 2 medium tomatoes, sliced 2 medium tomatoes, sliced
• 1 cucumber, sliced 1 cucumber, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup (150g) grilled prawns or chicken, sliced 1 cup (150g) grilled prawns or chicken, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine tamarind paste, belacan, red chili, lime juice, vegetable oil, salt, and pepper. Mix well to create the dressing.
2. 2.
   In a large salad bowl, combine lettuce, tomatoes, cucumber, and red onion.
3. 3.
   Pour the dressing over the salad and toss gently to coat the vegetables.
4. 4.
   Top the salad with grilled prawns or chicken.
5. 5.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain it to obtain the paste.
• Belacan (shrimp paste) — Toast the belacan in a dry pan over low heat until fragrant before using it in the dressing.

Tips & Tricks

• For a vegetarian version, replace the grilled prawns or chicken with grilled tofu or tempeh.
• Adjust the spiciness of the dressing by adding more or less chili according to your preference.
• Add a handful of roasted peanuts or cashews for an extra crunch.

Serving advice

Serve the Eurasian Xató Salad as a refreshing appetizer or as a light main course. Accompany it with crusty bread or steamed rice for a more substantial meal.

Presentation advice

Arrange the salad on a large platter, placing the grilled prawns or chicken on top. Garnish with fresh herbs like cilantro or mint for an added pop of color.