Staff
This colorful salad neatly blends sweet fruit with vegetables and tops it all off with a peanut and chili sauce that also makes a delicious gravy over rice or Chinese noodles. A traditional recipe would include tamarind juice and bunga kantan, a fleshy pink edible flower.
Recipe Yield:
8 servings
Recipe Calories:
163
Recipe Ingredient Details:
PEANUT SAUCE
4 ounces roasted, shelled peanuts
1-2 bird chiles or Thai peppers
1 clove garlic
1/2-inch piece of ginger, peeled
1/2 cup lime juice
1 1/2 tablespoons sugar
1/2 cup water
SALAD
1 papaya
1 mango
1 medium jicama
1 starfruit
1/4 pineapple
1 cucumber
1/4 pound bean sprouts
Recipe Instructions:
Make peanut sauce by mixing first four ingredients in a blender or food processor. Pour chopped nuts and spices into bowl, and add juice and sugar. Then add water slowly until dressing reaches a sauce-like consistency. Set aside.
For the salad, peel and slice fruits and vegetables. Arrange in salad bowl or on individual plates. Drizzle with peanut sauce.
Recipe Additional Notes:
Calories 163,Fat 7,Perfat 37,Cholesterol 0,Carbo 23,Protein 6,Fiber N/A,Sodium N/A
Thu, 2012-07-05 19:03
