Spicy Asian salad

This savoury recipe combines fresh exotic fruit with spicy, sour and salty ingredients to give a really authentic Indonesian flavour. Great as a starter, side or main course.


For the dressing:

3 tbsp Thai Taste Palm Sugar
3 tbsp Malay Taste Kicap Manis Sauce
1/2 tsp Thai Taste Shrimp Paste
2 tbsp Thai Taste Sriracha Hot Chilli Sauce
2 tbsp Thai Taste Tamarind Paste

For the salad:

1 tbsp sesame seeds
25g roasted salted peanuts
200g dried rice noodles
1 green apple, cored and finely sliced
1 small firm mango, stone removed, peeled and sliced
3 thick slices fresh pineapple, peeled and sliced
1/2 cucumber, peeled, deseeded and sliced
Juice 2 limes


  1. Heat all the dressing ingredients in a small pan over a medium heat for 5 minutes, until the sugar has dissolved.  remove from the heat and set aside to cool.
  2. Warm a small frying pan over a lo heat.  Add the sesame seeds and toast for 2-3 minutes until golden.  Tip into a large pestle and mortar and leave to cool a little before pounding with the peanuts until coarsely ground.
  3. Soak or cool the noodles according to the instructions on the pack, then drain.
  4. Toss all the fruit and cucumber in the lime juice in a large bowl.  Add the noodles and half of the dressing and toss again to coat.  Divide between 4 plates, drizzle with the remaining dressing and scatter with the toasted seeds and nuts.  Serve immediately.
Spicy Asian salad
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes

Serves: Serves 4, as a main course

Nutritional Info

Typical values per serving:

Energy 1,828kj
Fat 5.7g
Saturated Fat 1g
Carbohydrate 88.4g
Sugars 45.1g
Protein 6.7g
Salt 2g
Fibre 4.5g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Mar 11 10:18:33 GMT 2015.