Ingredients with Measurements:
- 1 large cucumber, peeled and sliced
- 1 large carrot, peeled and sliced
- 1 small jicama, peeled and sliced
- 1 small green apple, sliced
- 1 small red onion, sliced
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sesame seeds, toasted
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 teaspoon chili flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, chili flakes, salt, and pepper until well combined. Set aside.
2. In a large bowl, combine cucumber, carrot, jicama, green apple, and red onion. Toss to combine.
3. Pour the soy sauce mixture over the vegetables and toss to coat evenly.
4. Sprinkle with chopped peanuts and toasted sesame seeds.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 140
- Fat: 6g
- Carbohydrates: 19g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Instead of jicama, you can use daikon radish or turnip.
- Instead of green apple, you can use pear or mango.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
Variations:
- Add sliced bell peppers or cherry tomatoes for extra color and flavor.
- Use different types of nuts or seeds, such as sunflower seeds or pine nuts.
- Add fresh herbs, such as cilantro or mint, for extra freshness.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for a better texture.
- Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage instructions:
- This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This dish is meant to be served cold, so there's no need to reheat it.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra chopped peanuts and sesame seeds.
Garnishes:
- Chopped peanuts
- Toasted sesame seeds
- Fresh herbs, such as cilantro or mint
Pairings:
- This dish pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the sauce is too salty, add a little more honey or rice vinegar to balance the flavors.
- If the vegetables are too watery, drain them before adding the sauce.
Food safety advice:
- Make sure to wash and peel the vegetables before slicing them.
- Store leftovers in the fridge and consume within 2 days.
Food history:
- Rujak is a traditional Indonesian fruit and vegetable salad that is typically served with a spicy peanut sauce.
Flavor profiles:
- This dish is sweet, sour, salty, and spicy, with a crunchy texture from the vegetables and nuts.
Serving suggestions:
- Serve as a refreshing appetizer or side dish.
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Region: Chinese