Ingredients with Measurements:
- 1 medium-sized cucumber, peeled and sliced thinly
- 1 medium-sized carrot, peeled and sliced thinly
- 1 medium-sized jicama, peeled and sliced thinly
- 1 small red onion, sliced thinly
- 1 small red chili, sliced thinly
- 1/2 cup roasted peanuts, crushed
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 thumb-sized ginger, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix tamarind paste, palm sugar, water, soy sauce, fish sauce, lime juice, and salt until well combined. Set aside.
2. In a large mixing bowl, combine cucumber, carrot, jicama, red onion, and red chili. Mix well.
3. Pour the sauce over the vegetables and toss until well coated.
4. In a small pan, sauté garlic and ginger until fragrant and slightly browned.
5. Pour the garlic and ginger mixture over the vegetables and toss again.
6. Sprinkle crushed roasted peanuts on top of the vegetables.
7. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 175
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total carbohydrate: 25g
- Dietary fiber: 5g
- Sugars: 16g
- Protein: 5g
Substitutions for ingredients:
- Tamarind paste: lime juice or vinegar
- Palm sugar: brown sugar or honey
- Jicama: turnip or daikon radish
- Red chili: cayenne pepper or red pepper flakes
- Roasted peanuts: cashews or almonds
Variations:
- Add sliced mango or pineapple for a sweet and tangy twist.
- Use different types of vegetables such as bell peppers, bean sprouts, or cabbage.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Use a mandoline slicer for even and thin slices of vegetables.
- Adjust the amount of chili according to your preference.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional crushed peanuts and sliced red chili.
Garnishes:
- Crushed roasted peanuts
- Sliced red chili
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Grilled chicken or fish
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, add more tamarind paste or palm sugar to thicken it.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Rujak is a traditional Indonesian fruit and vegetable salad that is typically served with a spicy and sweet sauce.
Flavor profiles:
- Sweet, sour, salty, and spicy
Serving suggestions:
- Serve as an appetizer or as a side dish to a main meal.
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Region: Chinese