Rujak Salad with Tamarind Dressing
A national dish in Indonesia, rujak pairs crunchy fruits, vegetables, and soy sprouts with the sweet-spicy punch of nutty tamarind dressing. Find tamarind pulp in Indian and Asian markets.
Ingredients1 tablespoon tamarind pulp
½ cup hot water
⅓ cup unsalted roasted peanuts
1 jalapeño pepper, seeded and diced
1 tablespoon fish sauce
1½ tablespoons organic brown sugar
Juice of 1 lime
1 pinch coarse salt
1 jicama, peeled and thinly sliced (you can also use a tart apple)
1 Bartlett pear, thinly sliced
1 cucumber, thinly sliced
½ pineapple, cored and chopped into cubes
1 cup soy sprouts
Fresh cilantro for garnish
Nutrition FactsPer serving: 273 calories, 7.5 g fat (1 g saturated), 49 g carbohydrates, 8 g protein, 13 g fiber, 339 mg sodium (15% Daily Value).
Read more Healthy Recipes.
Directions1. In a small bowl, combine tamarind and hot water. Set aside and let tamarind dissolve for roughly 5 minutes. Place peanuts in a blender or food processor and grind into a coarse powder. Add jalapeño, fish sauce, brown sugar, lime juice, and salt. Mix tamarind and water well with a fork and drain liquid into the blender, leaving behind the leftover pulp. Whirl in blender, being careful to leave some texture in the sauce.
2. To serve, drizzle dressing onto plates and arrange fruit, vegetables, and sprouts on top. Garnish with cilantro and sprinkle with additional sauce.