Violet Oon’s Kinky Kale Sambal Nanas Salad

Kinky Kale Sambal Nanas Salad

Local culinary expert, Violet Oon shares with us one of her specially created recipes with our Kale.  Imaginatively combining flavours and styles to create a spicy and uplifting citrus salad unlike anything you’ve ever tried before. This is a kale recipe you will want to keep for special occasions. 

Total cook time: 1 hour

Level of difficulty: Medium

Get all the ingredients on Redmart now.

Ingredients for Kinky Kale Sambal Nanas Salad

  • 150g Kinky Kale
  • 400g ripe pineapple or semi ripe mango, cut into small squares
  • 10 shallots, sliced thinly, put into iced water and then drained and dried. You could also purchase the ready made ones.
  • 5 tbsp deep fried shallots

Ingredients for Nyonya Dressing

  • 50g Sambal Belacan*
  • 8-10 tsp freshly squeezed lime juice
  • 2 tbsp fine sugar
  • 1/8 tsp fine salt
  • 2 tbsp olive oil

Method

  • Slice the Kinky Kale into very thin strips – wash well, soak in iced water for 10 minutes, drain and dry in a salad spinner and you can use at once or store in the chiller for at least 1 hour.
  • Mix all the Nyonya Dressing ingredients together.
  • Toss the diced pineapple or mango with the Nyonya Dressing,
  • Put in the chiller for 10-20 minutes.
  • Just before serving, toss the Kinky Kale and the sliced raw shallots with the fruit in Nyonya Dressing.
  • Serve as a refreshing salad with a topping of deep fried shallots.

Variations

Make more of the Nyonya Dressing and toss lightly steamed prawns in the dressing or toss the dressing with crab meat. Serve with the crab of prawns on top of the salad as a delicious appetiser course

Ingredients for Sambal Belacan

  • 100g large red chillies
  • 2 red chilli padi
  • 30-40g belacan

Method

  • Toast the belachan until it is dry.
  • Fragrant fry the belachan until it is dry
  • Grind with the 2 types of chillies.

For more inspiration on how to cook with kale, visit our recipes page and you can get all the ingredients on Redmart.

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