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Mixed Vegetable Mayonnaise
Makan Tengah Hari • Malaysia
How to Make Mixed Vegetable Mayonnaise (Traditional & Healthy Version)
Mixed Vegetable Mayonnaise is a vibrant lunch dish commonly found in Malaysian homes and festive gatherings, celebrated for its refreshing blend of crisp vegetables and creamy dressing. This dish reflects Malaysia’s multicultural cuisine, combining Chinese, Indian, and Malay influences, making it a versatile option for vegetarians and those seeking wholesome meals. Using local ingredients like timun (cucumber), lobak merah (carrot), and jagung manis (sweet corn), it delivers a burst of color and flavor, perfect for Malaysia’s tropical climate. The hallmark of this salad is its light, homemade mayonnaise that incorporates local flavors, such as lemon juice and a hint of mustard. By substituting traditional mayonnaise with a lower-fat version, the dish becomes suitable for health-conscious Malaysians who want to enjoy classic flavors while tracking calories. Mixed Vegetable Mayonnaise is an ideal lunch for busy days, offering a satisfying, nutrient-dense meal that keeps you energized without weighing you down. Its crunchy texture and creamy dressing appeal to all ages, making it a staple in Malaysian lunchboxes and family gatherings.
Bahan-bahan(untuk 1 medium bowl per person)
- 1/2 cup Carrot (lobak merah, diced)
- 1/2 cup Cucumber (timun, diced)
- 1/2 cup Sweet corn (jagung manis, cooked)
- 1/2 cup Green peas (kacang peas, blanched)
- 1/2 cup Potato (kentang, boiled and diced)
- 1/4 cup Red bell pepper (capsicum merah, diced)
- 1/4 cup Low-fat mayonnaise (mayonis rendah lemak)
- 1 tbsp Lemon juice (jus limau nipis)
- 1 tsp Mustard (biji sawi or mustard paste)
- 1/4 tsp Salt (garam)
- 1/4 tsp Black pepper (lada hitam)
- 1 leaf Pandan leaf (daun pandan, optional for aroma) - pilihan
Arahan
- 1
Prepare all vegetables by washing, peeling, and dicing them into small cubes. Boil potatoes until tender and blanch green peas for 1 minute.
5 minutes
Dice vegetables evenly for a consistent texture.
- 2
Cook sweet corn kernels and set aside. If using pandan leaf, briefly boil it with the potatoes for a subtle aroma.
5 minutes
Pandan adds a unique Malaysian fragrance; remove before mixing.
- 3
In a large mixing bowl, combine carrot, cucumber, sweet corn, green peas, potato, and red bell pepper.
3 minutes
Mix gently to avoid mashing the potatoes.
- 4
Prepare the dressing by whisking together low-fat mayonnaise, lemon juice, mustard, salt, and black pepper in a separate bowl.
3 minutes
Use fresh lemon juice for extra zing and vitamin C.
Kenapa hidangan ini sihat
By incorporating fresh, local vegetables and opting for low-fat mayonnaise, this dish supports weight management and overall health. It is vegetarian, low in saturated fat, and high in nutrients, making it ideal for calorie tracking and maintaining a balanced diet. The fiber content promotes satiety, and the absence of processed ingredients ensures wholesome nutrition.
This Mixed Vegetable Mayonnaise is rich in fiber, vitamins A and C, and minerals from fresh vegetables like carrot, cucumber, and potatoes. Using low-fat mayonnaise reduces saturated fat, making it heart-friendly. Green peas and sweet corn contribute plant-based protein and complex carbohydrates, which help maintain energy and support healthy digestion. Lemon juice adds antioxidants, while pandan leaf boosts aroma without extra calories.
Petua
- 💡Tip 1: Use fresh, local vegetables for maximum flavor and nutrition.
- 💡Tip 2: Chill the salad before serving to enhance taste and texture.
- 💡Tip 3: Add pandan leaf during boiling for authentic Malaysian aroma.
Penyimpanan & hidangan
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Avoid freezing as the vegetables may lose texture. Always keep chilled to maintain freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
