Asinan Sayur (Indonesian Pickled Vegetable Salad)

🛒 Ingredients

• White Cabbage 100 g · 25 kcal
• Cucumber 100 g · 15 kcal
• Bean Sprouts 50 g · 15 kcal
• Lettuce 50 g · 7 kcal
• Fried Tofu 50 g · 75 kcal
• Roasted Peanuts 15 g · 85 kcal
• Red Chili 5 g · 2 kcal
• Bird's Eye Chili 2 g · 1 kcal
• Garlic 3 g · 4 kcal
• Tamarind Pulp 5 g · 12 kcal
• White Vinegar 10 g · 0 kcal
• Water 50 g · 0 kcal
• Kerupuk (crackers) 10 g · 50 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Thinly slice the white cabbage and cucumber. Briefly blanch the bean sprouts in hot water for 30 seconds, then drain and rinse with cold water.
2. Prepare the sauce: In a blender, combine roasted peanuts, red chilies, bird's eye chilies (if using), garlic, palm sugar, tamarind pulp, white vinegar, and water. Blend until smooth.
3. Transfer the blended sauce to a small saucepan. Add salt to taste and simmer over low heat for 5-7 minutes, stirring occasionally, until it thickens slightly. Let it cool completely.
4. To assemble, arrange the prepared cabbage, cucumber, bean sprouts, lettuce, and fried tofu on a serving plate. Drizzle generously with the cooled peanut sauce.
5. Serve immediately, garnished with kerupuk (crackers) for extra crunch. Enjoy this refreshing, sweet, sour, and spicy Indonesian salad!