Name: Malaysian-style salad
Prep time: 40 min
Cook time: 5 min
Total time: 1 h 55 min
Yield: Serves 6–8 people as a side dish
Cuisine: Malaysian
Ingredients: 1 tablespoon shredded coconut; 1 tablespoon soft brown sugar or honey; 1 teaspoon finely grated fresh ginger; 2 kiwi fruit; 1 medium ripe pineapple, peeled and trimmed; 3 teaspoons sesame oil; 1 teaspoon light soy sauce (see Chef’s tip); 1–2 fresh red chillies; 1 red capsicum (pepper); 2 carrots; 60 ml (2 fl oz) rice vinegar; 1 yellow capsicum (pepper); 300 g (10 oz) snow peas (mangetout)

Preparation info

Serves
6–8
people as a side dish

Difficulty
Easy
Ready in
1 hr 55

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Tangy, sweet and crisp, this salad makes a delightful accompaniment to many Asian dishes. Experiment by using a variety of fruits and vegetables such as mangoes, grapefruit, starfruit or cucumber.

Ingredients

Vinaigrette

1–2 fresh red chillies
1 tablespoon soft brown sugar or honey
60

Method

To make the vinaigrette, thinly slice or roughly chop the chillies. Place them in a non-metallic bowl or jar and add the sugar or honey, rice vinegar, sesame oil, soy sauce and ginger. Mix well and check the seasoning. Set aside at room temperature for at least 1 hour, or refrigerate overnight. Stir or shake occasionally.
Cut the pineapple into six to eight wedges