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school of wok

Posted on Wed 28th June 2023

Rojak Salad

A sweet, sour and tangy Malaysian salad, perfect for a hot Summer's day!

Cuisine

Malaysian

Time

20 mins

Servings

2 people

Most popular
recipe

Ingredients

  • ½ green apple, cut into bite-sized pieces

  • ⅓ cucumber, cored, cut into bite-sized pieces

  • 50g semi-ripe pineapple, cut into bite-sized pieces

  • 50g beans sprouts

The Sauce

  • 1 tbsp Belacan paste (or less, according to your taste buds)

  • 1 tbsp brown sugar

  • 1 tbsp tamarind puree

  • 1 tsp dark soy sauce

  • ½ lime, juiced

  • 1 tbsp peanuts, toasted and crushed, to garnish

  • 1 tbsp sesame seeds, toasted, to garnish

Method

Preparation

  • Combine sauce ingredients into a mixing bowl, stir well until combined.

  • Cut all the fruits and vegetables into similar bite-sized pieces.

  • Wash and pick the beansprouts, and set aside.

Cooking

  • Place all the fruit, and beansprouts in a large salad / mixing bowl and pour the sauce all over, mix to combine thoroughly.

  • When ready to serve, plate up onto a serving plate and serve immediately once sauce is mixed in (otherwise the salt will draw water out of the salad and it will become watery).

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How to cook Rojak Salad