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Rojak

Malaysian mixed fruit and vegetable salad with a rich, savory peanut sauce. Sweet, spicy, tangy, and absolutely addictive, this is Malaysia's favorite street food salad.

25 minEasyServes 4240 cal/serving

MalaysianSaladNo-CookVegetarian

Ingredients

  • 6 tbsp natural peanut butter
  • 4 tbsp tamarind paste
  • 1 tbsp sambal oelek or chili paste
  • 2 tbsp palm sugar or brown sugar
  • 1/2 cup water
  • 1 cucumber, cut into batons
  • 1 green mango, cut into batons
  • 2 cups fresh pineapple, cut into chunks
  • 1 turnip, cut into batons
  • 1 cup fresh bean sprouts
  • 4 tbsp cucumber sauce (optional)

Instructions

  1. 1

    Make the peanut sauce: whisk 6 tbsp natural peanut butter, 4 tbsp tamarind paste, 1 tbsp sambal oelek or chili paste, and 2 tbsp palm sugar or brown sugar in a bowl. Slowly add 1/2 cup water until you reach a drizzlable sauce consistency.

  2. 2

    In a large bowl, combine 1 cut into batons cucumber, 1 cut into batons green mango, 2 cups cut into chunks fresh pineapple, 1 cut into batons turnip, and 1 cup fresh bean sprouts.

  3. 3

    Pour the peanut sauce over the vegetables and gently toss to coat.

  4. 4

    If using, drizzle with 4 tbsp cucumber sauce (optional) for extra cooling effect.

  5. 5

    Serve immediately as a refreshing salad.

Questions

How long does Rojak keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Rojak?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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