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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Bright Fruit and Vegetable Salad (Rojak)

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

Cooking Light MARCH 2008

  • Yield: 8 servings (serving size: 3/4 cup)


  • 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. 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. 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.

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

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Bright Fruit and Vegetable Salad (Rojak) Recipe