Best 5 Malaysian Mixed Fruit And Vegetable Salad With Sweet Soy And Pea Recipes
Malaysian mixed fruit and vegetable salad with sweet soy and pea is a vibrant and refreshing dish that combines the sweet and tangy flavors of tropical fruits with the crunch of fresh vegetables. This salad is a popular side dish in Malaysia and is often served at gatherings and celebrations. It is also a great way to get your daily dose of fruits and vegetables. The combination of sweet, sour, and salty flavors in this salad is sure to tantalize your taste buds and leave you wanting more.
Here are our top 5 tried and tested recipes!
MALAYSIAN MIXED FRUIT AND VEGETABLE SALAD WITH SWEET SOY AND PEA
Make and share this Malaysian Mixed Fruit and Vegetable Salad With Sweet Soy and Pea recipe from Food.com.
Provided by breezee1984
Categories Malaysian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mango, jicama, pineapple, and cucumber on a large plate or in a shallow bowl.
- Scatter bean sprouts over the top.
- Cover and refrigerate until needed.
- Combine lime juice, soy sauce sauce and cayenne pepper.
- Mix and set aside.
- Just before serving, pour the dressing evenly over the fruit and vegetables.
- Scatter the peanuts and then the sesame seeds over the top.
Nutrition Facts : Calories 204.6, Fat 11.9, SaturatedFat 1.7, Sodium 20.2, Carbohydrate 21.7, Fiber 5.9, Sugar 12, Protein 7.7
FRUIT AND VEGETABLE SALAD
Getting your family to eat fruits and veggies will be a snap, thanks to this tantalizing salad from Vicky LaMance of Middletown, Ohio. A simple reduced-fat dressing coats her crunchy mix of peppers, celery, cabbage, apples and grapes. Not overpowering, it complements their flavors instead of hiding them.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt. Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves.
Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SUGAR SNAP PEA AND BERRY SALAD
A delicious summer salad made with your favorite berries.
Provided by Paula
Categories Salad Fruit Salad Recipes Blueberry Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
- Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
- In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g
MIXED FRUIT & VEGETABLE SALAD
Make and share this Mixed Fruit & Vegetable Salad recipe from Food.com.
Provided by Dona England
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
- Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
- Discard the skin, save the zest and the orange flesh.
- Discard the lime after zesting and juicing.
- Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
- Transfer to a serving bowl, garnish with additional cinnamon and basil.
Nutrition Facts : Calories 69.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 17.8, Fiber 3.6, Sugar 12.1, Protein 1.6
SWEET-SOUR VEGETABLE SALAD
Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.
Tips for Making Malaysian Mixed Fruit and Vegetable Salad with Sweet Soy and Pea
- For the freshest and most flavorful salad, use ripe, in-season fruits and vegetables. Look for fruits with bright colors and no blemishes, and vegetables that are crisp and firm.
- If you can't find all of the fruits and vegetables listed in the recipe, feel free to substitute similar ones. For example, you could use mango instead of pineapple, or bell pepper instead of cucumber.
- Be sure to cut the fruits and vegetables into uniform sizes so that they cook evenly. If some pieces are too small, they may overcook and become mushy.
- Don't overcrowd the pan when cooking the vegetables. If you do, they will steam instead of stir-fry and won't get as flavorful.
- Serve the salad immediately after it is cooked, while the vegetables are still crisp and tender.
Conclusion
Malaysian Mixed Fruit and Vegetable Salad with Sweet Soy and Pea is a delicious and refreshing dish that is perfect for a hot summer day. It is also a good source of vitamins, minerals, and antioxidants. If you are looking for a healthy and flavorful salad recipe, this is the one for you.
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