Recipe

Malaysian Olive Salad

Tropical Twist: Malaysian Olive Salad with a Burst of Flavors

4.5 out of 5

Indulge in the vibrant flavors of Malaysian cuisine with this refreshing twist on the traditional Turkish Zeytin salatası. This Malaysian Olive Salad combines the richness of olives with tropical ingredients, creating a delightful fusion of flavors.

Salad› Zeytin salatası

Asian cuisine› Arab cuisine› Turkish cuisine

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

Fish (in fish sauce)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

While the original Turkish Zeytin salatası primarily focuses on olives and Mediterranean flavors, the Malaysian adaptation incorporates tropical fruits and herbs to infuse a distinct Malaysian twist. The dressing is also adjusted to include Malaysian spices and flavors, enhancing the overall taste profile of the dish. We alse have the original recipe for Zeytin salatası, so you can check it out.

2 cups (300g) mixed olives, pitted 2 cups (300g) mixed olives, pitted
1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
1 cup (150g) mango, diced 1 cup (150g) mango, diced
1 cup (150g) cucumber, diced 1 cup (150g) cucumber, diced
1/2 cup (75g) red onion, thinly sliced 1/2 cup (75g) red onion, thinly sliced
1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
1/4 cup (15g) fresh cilantro leaves, chopped 1/4 cup (15g) fresh cilantro leaves, chopped
1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) palm sugar, grated 1 tablespoon (15ml) palm sugar, grated
1 teaspoon (5ml) chili paste 1 teaspoon (5ml) chili paste

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 25g, 18g
Protein: 2g
Fiber: 4g
Salt: 1.5g

Preparation

1.
In a large bowl, combine the olives, pineapple, mango, cucumber, red onion, mint leaves, and cilantro leaves.
2.
In a separate small bowl, whisk together the lime juice, fish sauce, palm sugar, and chili paste until the sugar is dissolved.
3.
Pour the dressing over the salad and toss gently to coat all the ingredients.
4.
Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
5.
Serve chilled and enjoy the burst of tropical flavors.

Treat your ingredients with care...

Pineapple — Make sure to use ripe and sweet pineapple for the best flavor.
Mango — Choose a mango that is slightly firm to the touch and has a sweet aroma.
Fish sauce — If you prefer a vegetarian version, you can substitute fish sauce with soy sauce or tamari.

Tips & Tricks

For an extra kick of heat, add sliced red chili peppers to the salad.
If you can't find palm sugar, you can substitute it with brown sugar or coconut sugar.
Adjust the amount of chili paste according to your spice preference.
Serve the salad as a side dish with grilled seafood or chicken for a complete meal.
Garnish the salad with crushed peanuts for added texture and flavor.

Serving advice

Serve the Malaysian Olive Salad chilled as a refreshing appetizer or as a side dish to complement your main course. It pairs well with grilled meats, seafood, or even as a topping for tacos or wraps.

Presentation advice

Arrange the salad in a vibrant and colorful manner, showcasing the different fruits and herbs. Consider using a large serving platter or individual salad bowls to enhance the visual appeal. Garnish with a sprig of fresh mint or cilantro for an added touch of elegance.