How to Make Rambutan Salad with Santan & Herbs (Traditional & Healthy Version)

Name: How to Make Rambutan Salad with Santan & Herbs (Traditional & Healthy Version)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 10 fruits Fresh rambutan (peeled and seeds removed); 1/4 cup Santan (light coconut milk) (fresh or carton); 2 Cili padi (bird’s eye chili) (finely sliced); 1 Bawang merah (shallot) (thinly sliced); 2 tbsp Daun pudina (mint leaves) (roughly chopped); 2 tbsp Daun ketumbar (coriander leaves) (chopped); 1 Limau nipis (lime) (juiced); 1/4 tsp Garam bukit (sea salt); 1/4 tsp Serbuk lada hitam (black pepper) (freshly ground); 1 small Pandan leaf (tied in a knot, optional for aroma)

Rambutan is a beloved tropical fruit native to Malaysia, prized for its juicy, sweet flesh and vibrant red, hairy appearance. In Malaysia’s multicultural cuisine, rambutan is often enjoyed fresh or incorporated into creative savory dishes for lunch. This Rambutan Salad with Santan (coconut milk) and Malaysian herbs is a refreshing way to highlight local ingredients like ulam (herbs), cili padi, and limau nipis (lime). The result is a vibrant, tangy, and aromatic salad that celebrates the unique flavors of Malaysian produce. This dish draws inspiration from the rich traditions of Malay, Chinese, and Indian kitchens, where fruits frequently star in main meals and salads. It’s perfect for a light, satisfying lunch, especially in Malaysia’s warm climate. The creamy santan complements the natural sweetness of rambutan, while the addition of fresh herbs and lime juice brings a zesty, appetizing twist. Ideal for vegetarians, this salad is both a nutritious and culturally significant way to enjoy one of Malaysia’s most iconic fruits.

15 min jumlah2 hidanganMudah68 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Peel the rambutan and remove the seeds

Peel the rambutan and remove the seeds. Slice the flesh into bite-sized pieces and place in a mixing bowl.

Step 2 · Add the thinly sliced bawang merah

Add the thinly sliced bawang merah, daun pudina, and daun ketumbar to the bowl with rambutan.

Step 3 · If you like heat

If you like heat, add the finely sliced cili padi. Skip for a milder salad.

Step 4 · Squeeze limau nipis over the mixture and sprinkle with garam bukit ...

Squeeze limau nipis over the mixture and sprinkle with garam bukit and serbuk lada hitam.

Step 5 · Pour the santan evenly over the salad

Pour the santan evenly over the salad. Toss gently to combine all ingredients.

5 min

Step 6 · If using

If using, add the pandan leaf for aroma and let the salad sit for 5 minutes before serving. Remove pandan leaf before eating.

Step 7 · Serve immediately as a refreshing lunch or side dish

Serve immediately as a refreshing lunch or side dish.

Mengapa resipi ini sihat

This Rambutan Salad is a health-conscious choice for lunch, leveraging the nutritional value of fresh tropical fruits and herbs. By using light santan and skipping added sugars, the dish remains low in calories and fat. It’s hydrating, loaded with micronutrients, and free from processed ingredients, making it ideal for those monitoring their calorie intake or seeking wholesome Malaysian recipes.

Nota tentang tradisi

Rambutan is a seasonal fruit widely enjoyed across Malaysia, especially during the fruiting season from May to August. It is often eaten fresh, but creative home cooks in regions like Johor and Selangor have incorporated it into savory salads and light lunches. This dish reflects Malaysia’s tradition of combining fruits with herbs and coconut milk, showcasing the country’s unique approach to tropical produce.

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