Bright Fruit and Vegetable Salad (Rojak)

2 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr
Yield
8 servings (serving size: 3/4 cup)
By Corrine Trang
March 2008
RECIPE BY Cooking Light

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

Ingredients

  • 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)

Nutritional Information

  • Calories 153
  • Caloriesfromfat 31%
  • Fat 5.3g
  • Satfat 0.7g
  • Monofat 2.3g
  • Polyfat 1.9g
  • Protein 4.1g
  • Carbohydrate 24.1g
  • Fiber 5.8g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 184mg
  • Calcium 43mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Bright Fruit and Vegetable Salad

betty50
July 28, 2016
I've made this salad many times with and without the tofu and it has always received rave reviews. Another post mentioned using canned fruit and they didnt' like the results. I definitely would use all fresh ingredients. It's a colorful, flavor-filled salad, good as a main course with the tofu and as a side dish without. I usually make a little extra dressing because it's so delicious!!!

SavorySous82's Review

SavorySous82
May 17, 2012
It does the trick. I didn't use the tofu and I used canned fruit for it which made it a little soupy. I honestly don't like the combo of green beans and exotic fruit together. It was too much work for not a great meal.