Serves: 4
Total Calories: 102

FOR THE DRESSING:
3 tablespoons peanuts, dry roasted
3 tablespoons balsamic vinegar, or tamarind pulp
3/4 cup water, hot
1 piece banana, ripe (2 inches)
2 cloves garlic, minced
1 shallot, minced
1 to 3 jalapeno chiles, or other hot chiles, minced (for a milder rujak, seed the chiles)
2 tablespoons Asian fish sauce, sweet soy sauce (ketjap manis), or regular soy sauce
2 tablespoons molasses
1 tablespoon brown sugar, firmly packed
1 tablespoon lime juice, fresh, or more to taste
salt, to taste
FOR THE SALAD:
1 starfruit, or Asian pear
1 jicama or large Granny Smith apple (about 8 ounces)
1/2 fresh pineapple
1 cucumber
1 cup bean sprouts, mung, rinsed and drained
1/4 cup cilantro, chopped fresh or scallion greens, for garnish

1. Prepare the dressing. Grind the peanuts to a coarse powder in a food processor, running the machine in spurts. Transfer to a small bowl.

2. Combine the tamarind pulp and hot water in the processor and let stand for 5 minutes to soften. Pulse the machine in short bursts until the flesh comes away from the seeds, about 1 minute. Don’t process so much that you crush the seeds. Strain the resulting mixture into the bowl with the peanuts. Discard the seeds and pulp. If using balsamic vinegar, add it and the water to the peanuts.

3. Return the peanut mixture to the processor and add the banana, garlic, shallot, chiles, fish sauce, molasses, sugar, 1 tablespoon lime juice, and salt. Process to a smooth paste. Taste for seasoning, adding salt or lime juice as necessary the dressing should be highly seasoned. Set aside while you prepare the fruits and vegetables.

4. If using the starfruit, cut it into 1/4-inch crosswise slices and set aside if using the Asian pear, cut it in half lengthwise, core it, and then cut each half into 1/4-inch crosswise slices. If using the jicama, peel it, halve it lengthwise, and cut the halves into 1/4-inch crosswise slices if using the apple, prepare as for the Asian pear. Peel and core the pineapple cut it into 1-inch cubes. Peel the cucumber and cut it into 1/4-inch crosswise slices.

5. To serve, pool the dressing on a platter or 4 large salad plates. Arrange the bean sprouts and pineapple in the center and fan the cucumber, jicama, and starfruit slices around them. Garnish with cilantro and serve.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 27

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate