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5 from 1 vote

Asinan Sayur Indonesian Coleslaw

How to make traditional Asinan Sayur. Our healthy Indonesian Cabbage Salad recipe is a crunchy coleslaw featuring tamarind dressing and tofu.
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Indonesian
Keyword: Asinan Sayur
Servings: 4
Calories: 182kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • mixing bowl
  • Fying Pan
  • Mortar and Pestle

Ingredients

Dressing

  • 1 tbsp Coconut Oil
  • 2 Garlic Cloves peeled and finely chopped
  • 1 Green or Red Chilli finely chopped
  • 1 tbsp Palm Sugar
  • 1/4 tsp Kosher Salt
  • 1 tbsp Tamarind Paste
  • 1 tsp Shrimp Paste
  • 1/4 cup Rice Vinegar

Salad

  • 100 g Firm Tofu cut into chunks
  • 1/2 Cucumber deseeded, sliced into matchsticks
  • 1/4 cup Carrots sliced into matchsticks
  • 1/2 Small Cabbage finely shredded
  • 1 Lime juiced
  • 50 g Roasted Peanuts chopped
  • 1/4 cup Cilantro
  • 1 Scallion thinly sliced

Instructions

  • To make the dressing, heat the oil in a frying pan over medium heat. Cook the garlic and chili for 2-3 minutes until softened, then transfer to a mortar and pestle. Add the sugar, salt and tamarind paste and shrimp paste to the mortar, then grind to a paste. Stir in 3 tbsp of water to loosen the dressing. Set aside.
  • Dry tofu with paper towel. Press down to squeeze out any excess moisture.
  • Toss the tofu with cucumber, carrots, shredded cabbage and lime juice. Stir through the roasted peanuts and cilantro leaves.
  • Pour the dressing over the salad and toss the ingredients together. Serve garnished with scallions.

Nutrition

Calories: 182kcal | Carbohydrates: 15.8g | Protein: 7.3g | Fat: 10.8g | Saturated Fat: 4.1g | Sodium: 290mg | Potassium: 412mg | Fiber: 4.7g | Sugar: 8.2g | Calcium: 121mg | Iron: 2mg