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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 apron —Angela @ 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
- 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
- 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.
- Cut fruit and vegetables into matchsticks, add to bowl and toss to coat evenly.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Salad with Apples
No Laffy Matter
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