Asinan Sayur (Indonesian salad with peanuts and tamarind)
User Reviews
5
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Prep Time
7 mins
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Total Time
7 mins
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Servings
3
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Calories
378 kcal
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Course
Salad
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Cuisine
Indonesian
Asinan Sayur (Indonesian salad with peanuts and tamarind)
Description
Asinan Sayur incorporates shredded Napa cabbage, fresh bean sprouts, julienned carrots, butter lettuce, diced cucumber, and crushed unsalted roasted peanuts. These vegetables are lightly massaged with salt and red bird's eye chilies to add a hint of heat and enhance crunchiness.
The dressing combines lime juice, tamarind concentrate, palm sugar, grated ginger, minced garlic, tamari soy sauce, and water, blending sweet, sour, salty, and spicy flavors typical of Indonesian cuisine. Tossed together, the salad offers a refreshing, crisp texture with vibrant tang and subtle chili heat.
It is commonly garnished with crushed salted peanuts, fried shallots, fresh cilantro leaves, and optional noodle crackers, adding layers of crunch and aroma. This salad is served cold and works well as a light, flavorful side dish.
For best results, use fresh vegetables and refrigerate the salad before dressing to preserve crispness. Adjust chili to taste and handle bird’s eye chilies with care to avoid irritation. Serve shortly after dressing to maintain texture.
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 peanuts crushed, unsalted, dry roasted
- 2 bird's eye chili or to taste) minced, red
- 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 water cup
Optional Garnishes (the fun stuff):
- ¼ cup peanuts crushed, salted
- ¼ cup shallot fried
- ⅓ cup noodle crackers vegan
- cilantro fresh 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.
Notes
- Wash and dry vegetables thoroughly to maintain crispness.
- Refrigerate salad at least 20 minutes before dressing to enhance texture.
- Wear gloves handling bird’s eye chilies; adjust quantity according to heat tolerance.
- Serve immediately after dressing to avoid sogginess.
- Add pickled green chilies or shatta sauce for extra heat if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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