MALAYSIAN-STYLE ROJAK PINEAPPLE SALAD

June 6, 2020
Serves: 1 Cooks In: 10 mins
  1. To make the dressing, combine the tamarind paste with the honey, lime juice, fish sauce and peanut butter.
  2. Toss through the pineapple, cucumber, carrot and herbs.
  3. Set 1 heaped tbs crushed nuts aside and toss the remainder through the salad with the dressing. Scatter with the reserved nut to serve, adding more fish sauce to taste, if you like. Enjoy!

Ingredients

  • 100g chopped pineapple
  • 1 medium cucumber, diced
  • 2 medium carrots, shredded or julienned
  • small bunch Thai basil, finely chopped
  • small bunch coriander, finely chopped
  • small palm size of nuts, roughly chopped (I used peanuts)

Dressing

  • 1 tbs tamarind paste
  • ½ tbs honey
  • 1/2 lime, juiced
  • 1 tbs fish sauce
  • 2 tbs peanut butter