Rujak (Indonesian Fruit Salad)

By • January 13, 2011 • 3 Comments



Author Notes: My mother-in-law would make this up as a snack when we would come to visit. Most of the time she served the fruit and veggies cut like large fries and offered the dressing as a dip but we like it this way as a salad. - Angela @ the well-worn apronAngela @ the well-worn apron

Food52 Review: I really enjoyed making this salad with its spicy, sour, sweet, and savory aspects. Apples, jicama and cucumbers give the salad a crunchy dimension which is appealing to the palate. And every bite has sourness from the tamarind and spiciness from the sambal oelek. I felt the shrimp paste was too strong a flavor, perhaps a few drops of fish sauce might work better? I did like adding brown sugar, it balanced the flavors. Overall this is a good salad with intense flavors and textures!onetribegourmet

Serves 4

  • 1/2 teaspoon sambal oelek
  • 1/2 teaspoon shrimp paste
  • 3 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon tamarind concentrate, dissolved in 1 tablespoon water
  • 1 large green apple, cored
  • 1/2 large English cucumber, seeds removed
  • 1/2 medium jicama, peeled
  1. Combine sambal oelek, shrimp paste, brown sugar, salt, and tamarind in a large bowl to make a thick paste. Cut fruit and vegetables into matchsticks, add to bowl and toss to coat evenly.
  2. Cut fruit and vegetables into matchsticks, add to bowl and toss to coat evenly.

Comments (3) Questions (0)

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Me.pie.cookbooks

over 3 years ago Angela @ the well-worn apron

Thanks for testing & commenting. Shrimp paste can be strong, maybe less or the fish sauce suggestion.

Me.pie.cookbooks

over 3 years ago Angela @ the well-worn apron

Oh dear, typo. It should be 1/2 TEASPOON SHRIMP PASTE not tablespoon. so sorry.
amb

Me.pie.cookbooks

over 3 years ago Angela @ the well-worn apron

It has been corrected!