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    Malaysian-style rojak pineapple salad

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 0 minutes
    • Total time: 20 minutes

    Serves: 4


    1 tbsp tamarind paste
    2 tbsp palm (or light brown soft) sugar
    1 lime, juice
    1 tbsp fish sauce
    400g chopped pineapple
    1 cucumber, peeled and diced
    250g carrots (about 2 medium), shredded or julienned
    small bunch Thai basil, shredded
    small bunch coriander, shredded
    75g roasted peanuts, crushed


    1. To make the dressing, combine the tamarind paste with the sugar, lime juice and fish sauce. Toss through the pineapple, cucumber, carrot and herbs. Set 1 heaped tbsp crushed peanuts aside and toss the remainder through the salad with the dressing. Scatter with the reserved peanuts to serve, adding more fish sauce to taste, if liked. 

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


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