Malaysian-style Kerabu Salad
Processing Time
15 Menit
Portion
2 Portion
Processing Time
Portion
Cucumber |
½ piece |
Pineapple |
1 piece |
Small Red Onion |
1 piece |
Fresh Mint Leaf |
sufficient |
Peanuts (roughly chopped) |
2 tbsp |
Large Red Chili Pepper |
1 pieces, finely chop |
Lime Water |
1 tbsp |
Fish Sauce (Salty Soy Sauce) |
1 tsp |
Palm Sugar |
1 tbsp |
Tamarind Paste |
¼ tbsp |
KEWPIE Salad Dressing Soy Sauce |
sufficient |
Slice the cucumber lengthwise into two halves, remove the seeds to prevent the salad from becoming watery.
Cut the cucumber and pineapple as desired. Then thinly slice the red onion.
Combine the cucumber, pineapple, and red onion in a bowl.
In a separate container, mix all the sauce (salad dressing) ingredients, then add chopped mint leaves, KEWPIE Salad Dressing Soy Sauce, and peanuts.
Stir the sauce well, then pour it over the salad mixture. Toss until everything is evenly combined. Serve.