Salad Kacang Soya
Makan Tengah Hari • Malaysia
How to Make Soya Bean Salad (Traditional & Healthy Version)
Soya Bean Salad is a vibrant Malaysian vegetarian dish that celebrates the nation’s diverse culinary roots. Made with wholesome, locally-sourced soya beans (kacang soya), crisp vegetables, and a tangy, aromatic dressing featuring classic ingredients like limau nipis, daun ketumbar, and cili padi, this salad is a refreshing addition to any lunch table. The use of fresh herbs and native produce such as bunga kantan (torch ginger flower) and lemongrass adds an unmistakable Malaysian flair, marrying flavors from Malay, Chinese, and Indian influences. Perfect for health-conscious eaters, Soya Bean Salad is not only rich in plant-based protein but also low in calories and saturated fat. Its light, zesty character makes it a favorite during hot afternoons, especially in bustling urban centers and traditional kampung homes alike. Whether enjoyed on its own or as an accompaniment to nasi lemak or grilled seafood, this salad is a testament to Malaysia’s multicultural palate and love for bold, refreshing tastes.
Bahan-bahan(untuk 1 medium bowl per serving)
- 1 cup Soya beans (kacang soya), cooked and cooled
- 1/2 cup Cucumber, diced (timun)
- 1/2 cup Carrot, julienned (lobak merah)
- 1/4 cup Red onion, thinly sliced (bawang merah)
- 1/2 cup Cherry tomatoes, halved
- 2 tbsp Daun ketumbar (coriander leaves), chopped
- 1 tbsp Bunga kantan (torch ginger flower), thinly sliced (optional for aroma) - pilihan
- 1 stalk Lemongrass, tender inner part finely sliced (serai)
- 1-2 Cili padi (bird’s eye chili), sliced (optional for heat) - pilihan
- 2 tbsp Lime juice (jus limau nipis)
- 1 tbsp Light soy sauce (kicap cair)
- 1 tsp Toasted sesame seeds (bijan) - pilihan
Arahan
- 1
Rinse and soak dried soya beans overnight. Boil for 20 minutes until tender but not mushy. Drain and cool completely.
20 minutes
Ensure beans are al dente for a pleasant bite.
- 2
Prepare fresh vegetables: dice cucumber, julienne carrots, halve cherry tomatoes, and slice red onion thinly.
5 minutes
Use a sharp knife for even, attractive cuts.
- 3
Slice lemongrass (serai), coriander leaves (daun ketumbar), and bunga kantan (if using). Slice cili padi for extra heat.
3 minutes
Discard tough outer lemongrass layers and use only the tender core.
- 4
Combine cooked soya beans, vegetables, herbs, and aromatics in a large mixing bowl.
2 minutes
Toss gently to avoid breaking up the soya beans.
Kenapa hidangan ini sihat
This Soya Bean Salad is a low-calorie, nutrient-dense dish perfect for weight management and heart health. Using steamed or boiled soya beans instead of fried, and a zesty lime-based dressing instead of heavy oils or creamy sauces, keeps the fat content low while enhancing flavor. The inclusion of fiber-rich vegetables supports satiety and stable blood sugar levels, making it a smart choice for lunch or a light dinner. It fits well in vegetarian, diabetic-friendly, and weight loss diets.
Soya beans provide a complete source of plant-based protein, rich in essential amino acids, making this salad ideal for vegetarians and those seeking to boost protein intake. The abundance of fresh vegetables offers dietary fiber for digestive health, as well as vitamins A, C, and K, and minerals like potassium and magnesium. Lemongrass and bunga kantan contribute antioxidants and anti-inflammatory properties. With minimal oil and no added sugar, this salad is low in saturated fats and cholesterol, suitable for a balanced diet.
Petua
- 💡Tip 1: Always use fresh soya beans for the best texture and nutrition.
- 💡Tip 2: Prepare the dressing ahead and add just before serving to keep vegetables crisp.
- 💡Tip 3: Add a sprinkle of roasted peanuts or tempeh for extra crunch and flavor.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep dressing separate and toss just before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
