Indonesian salads recipe
information
Serve this tasty and refreshing salad as a starter, or as an accompaniment.
ingredients
100 g (4 oz) beansprouts
225 g (8 oz) can pineapple rings
7.5 cm (3 inch) length of cucumber, diced
1 dessert apple juice of 1/2 lemon
225 g (8 oz) can pineapple rings
7.5 cm (3 inch) length of cucumber, diced
1 dessert apple juice of 1/2 lemon
Sauce
2 tablespoons smooth peanut butter
2 teaspoons soy sauce
juice of 1/2 lemon
2 teaspoons soy sauce
juice of 1/2 lemon
method
1. Divide the beansprouts between 4 serving plates.
2. Drain the pineapple, reserving the juice, and chop finely. Put in a bowl and set aside.
3. Make the sauce: put the peanut butter in a bowl and beat in the soy sauce and lemon juice to form a thick cream. Add about 2 tablespoons of the reserved pineapple juice. Set aside.
4. Mix the cucumber into the chopped pineapple. Core and dice the apple, toss in the lemon juice and add to the pineapple mixture. Immediately divide this mixture between the 4 plates, piling it on to the beansprouts.
5. Pour the' sauce over each salad and serve at once.
2. Drain the pineapple, reserving the juice, and chop finely. Put in a bowl and set aside.
3. Make the sauce: put the peanut butter in a bowl and beat in the soy sauce and lemon juice to form a thick cream. Add about 2 tablespoons of the reserved pineapple juice. Set aside.
4. Mix the cucumber into the chopped pineapple. Core and dice the apple, toss in the lemon juice and add to the pineapple mixture. Immediately divide this mixture between the 4 plates, piling it on to the beansprouts.
5. Pour the' sauce over each salad and serve at once.
serving amount
serves 4
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more information
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