Ingredients with Measurements:
- 1 large Ichang papeda fruit
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 red chili, thinly sliced
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped roasted peanuts
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the Ichang papeda fruit in half and scoop out the flesh with a spoon. Discard the seeds and skin.
2. Cut the papeda flesh into bite-sized pieces and place in a large bowl.
3. Add the sliced cucumber, red onion, red chili, mint leaves, cilantro leaves, and roasted peanuts to the bowl.
4. In a small bowl, whisk together the fish sauce, lime juice, honey, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- If Ichang papeda fruit is not available, you can use grapefruit or pomelo instead.
- If you don't like spicy food, you can omit the red chili.
Variations:
- You can add cooked shrimp or chicken to make it a more substantial meal.
- You can add sliced avocado for extra creaminess.
Tips and tricks:
- Make sure to remove all the seeds and skin from the Ichang papeda fruit, as they can be bitter.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you don't have roasted peanuts, you can use cashews or almonds instead.
Storage instructions:
- This salad is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped mint and cilantro leaves.
Garnishes:
- Chopped mint and cilantro leaves
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Steamed rice or rice noodles
Troubleshooting advice:
- If the Ichang papeda fruit is too bitter, you can soak it in salted water for 10 minutes before using.
Food safety advice:
- Make sure to wash all the vegetables and herbs before using.
Food history:
- Ichang papeda is a type of citrus fruit that is native to China. It is known for its bitter taste and is often used in traditional Chinese medicine.
Flavor profiles:
- This salad is a combination of sweet, sour, salty, and spicy flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a larger meal.
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