Ingredients with Measurements:
- 1 cup cooked cendil (Indonesian glutinous rice balls)
- 2 cups mixed greens (spinach, arugula, and lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
Dressing:
- 1/4 cup lime juice
- 2 tbsp honey
- 2 tbsp fish sauce
- 1 garlic clove, minced
- 1 red chili, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, peanuts, cilantro, and mint leaves.
2. In a small bowl, whisk together the lime juice, honey, fish sauce, garlic, and red chili.
3. Pour the dressing over the salad and toss to combine.
4. Add the cooked cendil to the salad and gently mix.
5. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 28g
Protein: 5g
Sodium: 470mg
Sugar: 11g
Fiber: 3g
Substitutions for ingredients:
- Mixed greens: any leafy greens of your choice
- Cherry tomatoes: grape tomatoes or diced regular tomatoes
- Red onion: shallots or green onions
- Cucumber: zucchini or bell peppers
- Roasted peanuts: cashews or almonds
- Cilantro: parsley or basil
- Mint: Thai basil or lemon balm
- Fish sauce: soy sauce or tamari
- Honey: agave nectar or maple syrup
- Red chili: jalapeno or serrano pepper
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use quinoa or brown rice instead of cendil for a gluten-free option.
- Swap out the peanuts for sunflower seeds or pumpkin seeds for a nut-free version.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Cook the cendil according to package instructions and let it cool before adding it to the salad.
- Make the dressing ahead of time and store it in the fridge for up to 3 days.
- Use a mandoline slicer to thinly slice the red onion and cucumber.
- Toast the peanuts in a dry skillet for extra flavor.
- Use a salad spinner to dry the greens before assembling the salad.
Storage instructions:
Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro and mint leaves.
Garnishes:
Extra cilantro and mint leaves.
Pairings:
This salad pairs well with grilled meats or seafood.
Suggested side dishes:
Serve with a side of steamed rice or garlic bread.
Troubleshooting advice:
If the dressing is too sour, add more honey to balance it out. If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
Make sure to cook the cendil thoroughly and store any leftovers in the fridge.
Food history:
Cendil is a traditional Indonesian dessert made from glutinous rice flour and coconut milk. It is typically served in a sweet syrup and topped with grated coconut.
Flavor profiles:
This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a BBQ or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Indonesian
Taste: Tangy, Spicy, Refreshing, Herbal, Citrusy