Bright Fruit and Vegetable Salad (Rojak)

Photo: Randy Mayor; Styling: Cindy Barr

We used fried tofu slices (inari in Japanese), available at Asian grocery stores, in place of fried dough. Omit the tofu, if you like.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 31%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.1g
  • Carbohydrate: 24.1g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 184mg
  • Calcium: 43mg


  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup natural-style chunky peanut butter
  • 1 tablespoon minced seeded red Thai chiles (about 2 chiles)
  • 1/2 teaspoon salt
  • 1/2 cup green beans, trimmed and halved crosswise
  • 1 1/2 cups diced pineapple
  • 1 1/4 cups julienne-cut peeled jicama
  • 1/2 cup diced peeled mango
  • 1/2 cup fresh bean sprouts
  • 1 1/2 ounces fried tofu, cut into 1/2-inch strips
  • 1/2 English cucumber, halved lengthwise and cut into (1/4-inch-thick) slices (about 1 1/2 cups)


  1. 1. Combine sugar and juice in a small bowl, stirring with a whisk. Add peanut butter, chiles, and salt; stir with a whisk until well combined.
  2. 2. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, pineapple, and remaining ingredients in a large bowl. Drizzle with dressing.
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