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Salad · Indonesian

Rujak (Spicy Fruit Salad)

20 min Serves 4 ~211 kcal/serving ~£4.80 (£1.20/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g tinned pineapple chunks in juice
  • 1 cucumber
  • 1 ripe mango
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 3 dried red chillies
  • 50 g roasted peanuts, roughly chopped

Nutrition (per serving)

Calories
211 kcal
Protein
4.8 g
Carbohydrate
32 g
of which sugars
29.2 g
Fat
6.8 g
of which saturates
1.1 g
Fibre
3.6 g
Salt
0.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Drain the pineapple chunks. Peel and slice the mango, and slice the cucumber into bite-sized chunks.

  2. 2

    Blend the dried red chillies, tamarind paste and palm sugar with 2 tablespoons water to a smooth, sticky dressing.

  3. 3

    Toss the pineapple, mango and cucumber together in a bowl.

  4. 4

    Pour over the dressing and toss well to coat every piece.

  5. 5

    Scatter with the roasted peanuts and serve straight away.

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