Asinan Sayur (Indonesian salad with peanuts and tamarind)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
7 mins
-
Total Time
7 mins
-
Servings
3
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Calories
378 kcal
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Course
Salad
-
Cuisine
Indonesian
Asinan Sayur (Indonesian salad with peanuts and tamarind)
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Asinan Jakarta is a beloved Indonesian salad.This vegan masterpiece showcases napa cabbage, crunchy bean sprouts, julienne-cut carrots, and crisp lettuce, dripping with tamarind dressing and crunchy roasted peanuts and fried shallots. Equipment
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Ingredients
- 2 cups Napa cabbage shredded
- 2 cups beansprouts
- 1 cup carrot julienne cut or shredded
- 2 cups lettuce (my preference is butter head lettuce or Boston Bibb) washed, dried and hand torn
- 1 cup cucumber diced
- ⅔ cup unsalted dry roasted peanuts crushed
- 2 bird’s eye red chili (or to taste) minced
- ½ teaspoon salt
Dressing:
- 4 teaspoons lime juice
- 2 tablespoons tamarind concentrate
- 2 tablespoons palm sugar coconut sugar or brown sugar
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 tablespoon tamari
- ¼ cup cup water
Optional Garnishes (the fun stuff):
- ¼ cup salted peanuts crushed
- ¼ cup fried shallots
- ⅓ cup noodle crackers vegan
- fresh cilantro leaves
Instructions
- Wash all of the vegetables well. Shred the napa cabbage, wash and dry the bean sprouts, julienne-cut or shred the carrots, tear the lettuce, and dice the cucumber. Set them aside in a large mixing bowl.
- Add crushed roasted peanuts, and minced bird’s eye chilies (to taste) and massage the vegetables with salt.
- In a separate bowl, using the tines of a fork or a small whisk, mix together lime juice, tamarind concentrate, palm sugar (coconut sugar or brown sugar can be substituted), grated ginger, minced garlic tamari, and water. Mix these ingredients well until the sugar is fully dissolved.
- Once your dressing is ready, pour it over the prepared vegetables in the mixing bowl. Toss everything gently to ensure that the dressing coats the veggies evenly.
- Garnish with crushed roasted salted peanuts, fried shallots, and fresh cilantro leaves.
Equipments used:
Notes
- 🥬 Freshness is Key: Begin with fresh, vibrant veggies. Ensure a thorough wash, dry, and precise slicing to maintain their crispness and natural flavors. No one wants a crunch of sand or dirt, so meticulous washing is a must!
- 🥬
- 🥶 Chill for Flavor Brilliance: Refrigerate the salad for a minimum of 20 minutes before dressing. This step elevates the salad's refreshingly crisp texture.
- 🥶
- 🌶️🔥Handle Fire with Care: Bird's eye chilies bring fiery heat (which I adore!). Use caution when dealing with them, and wear gloves if your skin is sensitive. Adjust the chili quantity based on your heat tolerance to avoid overwhelming spice. For fellow spice enthusiasts, consider adding pickled green chilies or a hint of shatta sauce to the dressing for an extra kick.
- 🌶️🔥
- ⏳ Timing Matters: Serve the salad promptly after it is dressed to avoid soggy sadness.
- ⏳
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
36g
(12%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Sodium
980mg
(41%)
Potassium
933mg
(27%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
7583IU
(152%)
Vitamin C
31mg
(34%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 980mg | 41% |
| Potassium | 933mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 7583IU | 152% |
| Vitamin C | 31mg | 34% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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