6 Servings
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This is the way salad is supposed to be enjoyed! A South East Asian favourite, try making this fruit and vegetable dish at home with our recipe.


Watch the video guide below:


  • 1 cucumber, roughly cut
  • 1 pineapple, peeled and sliced
  • 100 g bangkuang
  • 2 pieces fried bean curd, sliced
  • 100 g bean sprouts
  • 1 green unripe mango, thinly sliced
  • 100 g kang kong
  • 1 tbsp lotus flower
  • 2 deep-fried Youtiao (Yew Char Kueh), toasted and sliced
  • 300 g roasted peanuts, crushed
  • 1 white radish


  • 1 tbsp tamarind pulp, soaked in 2 tbsps water
  • 6 tbsps black prawn paste
  • 4 tbsps sugar
  • 3 tbsps lime juice
  • 1 tbsp chilli paste
  • Lime zest

Cut the cucumber, pineapple, bangkuang, mango and bean curd into bite-sized pieces.


Blanch the bean sprouts and kangkong for 10 secs, remove and drain.


Not shown in video: To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice.


In a large bowl, add black prawn paste, tamarind juice, sugar, lime juice, lime zest, chilli paste and ⅔ roasted peanuts. Mix well.


Add the radish, cucumber, pineapple, mango, beansprouts, kang kong, lotus flower, fried beancurd, youtiao and mix well.


Garnish with the remaining peanuts and serve immediately.

Download or print the recipe