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Singapore salad is refreshing combination of fruits and vegetables with a Malaysian-inspired, oil-free, sweet and spicy chili lime dressing. The recipe makes ½ cup dressing, which is enough for 2 servings.

Ingredients for the salad:
• mango
• pineapple
• cucumber
• jicama
• tomato
• onion
• sesame seeds (optional: I like to use a combination of white and black)

Ingredients for the dressing:
• ¼ cup pineapple, mango or orange juice (or a combination)
• ¼ cup fresh lime juice (about 2 large limes)
• 2 T light brown sugar
• 1 tsp tamari, soy sauce or Bragg Liquid Aminos™
• ½ tsp Thai red chili paste or Sriracha™, or more to taste
• ¼ tsp guar gum or xanthan gum

Notes:
Fresh pineapple is always preferred but if canned chunk pineapple is used, the juice can be reserved for the dressing. The guar gum or xanthan gum is important to this recipe as it adds viscosity to the dressing which helps it cling to the salad.

Technique:
Cut your fruits and vegetables into bite-size pieces in any shape you desire (the onion should be sliced thin).

In a bowl, whisk together the dressing ingredients. The dressing may seem thin at first but will thicken upon standing – so resist the urge to add more. This is because when guar gum or xanthan gum are subject to vigorous whisking or shaking in a solution, the viscosity will thin, but will thicken when the solution is left undisturbed. This is called shear thinning, and is a unique property of these gums. That’s why they are frequently used in commercial salad dressings.

Toss the salad with the dressing and chill for about 15 minutes to let the flavors blend before serving. Garnish with sesame seeds if desired.

Singapore Salad
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