Asinan Sayur (Indonesian Pickled Vegetable Salad)
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Ingredients
- 250 g cabbage, roughly chopped
- 2 carrot, julienned
- 1 cucumber, julienned
- 100 g beansprouts
- 80 ml rice vinegar
- 2 tbsp caster sugar
- 2 dried red chillies
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 140 kcal
- Protein
- 5 g
- Carbohydrate
- 15.4 g
- of which sugars
- 13.3 g
- Fat
- 5.3 g
- of which saturates
- 0.9 g
- Fibre
- 4.4 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Sprinkle the cabbage, carrots and cucumber with a little salt and leave for 15 minutes, then squeeze out the excess liquid.
- 2
Warm the rice vinegar, caster sugar and dried red chillies together until the sugar dissolves, then leave to cool.
- 3
Toss the vegetables and beansprouts with the cooled vinegar dressing.
- 4
Leave to pickle for at least 15 minutes at room temperature.
- 5
Scatter with the roasted peanuts just before serving.
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