Carrot Salad
Makan Tengah Hari • Malaysia
How to Make Carrot Salad (Traditional & Healthy Version)
Carrot Salad is a vibrant, refreshing dish cherished in Malaysian cuisine, especially during the hot tropical months. This salad brings together the multicultural influences of Malaysia, with a blend of fresh vegetables and aromatic local ingredients like daun limau purut (kaffir lime leaf), cili padi, and a zesty limau nipis (lime) dressing. Its crisp texture, bold flavors, and nutritious profile make it a popular choice for a light lunch or as a side during festive gatherings. In Malaysia, salads—commonly known as 'kerabu'—are often enjoyed for their unique balance of sweet, sour, spicy, and savory notes. This Carrot Salad recipe is inspired by the classic 'Kerabu Lobak Merah', combining shredded carrot, cucumber, and fresh herbs with a tangy, spicy dressing. The use of roasted peanuts and toasted sesame seeds adds a nutty crunch, while local touches like bunga kantan (torch ginger flower) and daun ketumbar (coriander leaves) make it distinctively Malaysian. Perfectly suited to a health-conscious lifestyle, this salad is packed with nutrients and flavor, making it a delicious and guilt-free addition to your lunch menu.
Bahan-bahan(untuk 1 large bowl per serving)
- 2 medium Carrots (shredded (lobak merah))
- 1 small Japanese cucumber (julienned (timun Jepun))
- 1/2 small Red onion (thinly sliced (bawang merah))
- 1 tbsp Torch ginger flower (finely sliced (bunga kantan)) - pilihan
- 2 tbsp Fresh coriander leaves (chopped (daun ketumbar))
- 1 leaf Kaffir lime leaf (finely shredded (daun limau purut)) - pilihan
- 1-2 Bird's eye chili (sliced (cili padi), adjust to taste)
- 2 tbsp Roasted peanuts (crushed (kacang tanah))
- 1 tsp Toasted sesame seeds (bijan)
- 2 tbsp Lime juice (from limau nipis)
- 1 tbsp Fish sauce or light soy sauce (choose soy for vegetarian/vegan)
- 1 tsp Palm sugar (gula Melaka, grated or use brown sugar)
- 1/4 tsp Salt
Arahan
- 1
Prepare all vegetables: peel and shred the carrots, julienne the cucumber, and thinly slice the red onion, bunga kantan, and daun limau purut.
5 minutes
Use a mandoline or grater for even, fine strips.
- 2
Place the shredded carrots, cucumber, red onion, bunga kantan, and daun ketumbar in a large mixing bowl.
2 minutes
Combine ingredients gently to avoid bruising the vegetables.
- 3
Add sliced cili padi and shredded kaffir lime leaf for a fragrant, spicy kick.
1 minute
Wear gloves when slicing cili padi if sensitive to spice.
- 4
In a small bowl, mix lime juice, fish sauce or soy sauce, palm sugar, and salt until sugar dissolves.
2 minutes
Adjust lime juice and sugar to balance sourness and sweetness.
Kenapa hidangan ini sihat
This salad is a powerhouse of nutrients yet low in calories, making it ideal for weight management and overall wellness. The use of fresh, raw vegetables preserves their vitamins and minerals. It is high in fiber, which supports digestion and satiety, and contains heart-healthy fats from nuts and seeds. The dressing uses lime juice and minimal palm sugar, keeping added sugars in check.
Carrot Salad is rich in dietary fiber, vitamin A (from beta-carotene), vitamin C, and potassium. The addition of cucumber hydrates and cools the body, while peanuts and sesame seeds offer plant protein and healthy fats. With minimal added sugar and oil, this dish is low in calories, cholesterol-free, and provides antioxidants and phytonutrients essential for eye, skin, and immune health.
Petua
- 💡Tip 1: For extra crunch, soak shredded carrots and cucumber in ice water for 10 minutes, then drain well.
- 💡Tip 2: Add a few mint leaves for added freshness.
- 💡Tip 3: If bunga kantan is unavailable, substitute with extra coriander or omit.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 24 hours. For best texture, keep dressing separate and toss just before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
