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Sambals

Sambals

A refreshing, crunchy salad served as a side to spicy dishes.
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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Side Dish
Cuisine: South African
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Tomato and Cucumber Sambals
  • 1 large tomato finely chopped
  • ½ cucumber finely diced
  • ½ small onion finely chopped
  • 1 tbsp vinegar or lemon juice
  • Salt and pepper to taste
  • Optional: chopped coriander or parsley
Carrot Sambals
  • 3-4 Carrots (large) Peeled and coarsely grated.
  • 1 Onion 1 small or medium Finely sliced or chopped.
  • 1-2 Green Chilli Finely chopped; adjust to taste for desired heat.
  • Coriander Cilantro A handful, chopped Optional, but commonly added for freshness.
  • 3-4 tbsp White Vinegar (Acidic base of dressing)
  • 1-2 tsp Sugar Or 1 tbsp to balance sharp flavor of vinegar
  • Salt To taste approx. 1-2 tsp Can be used to initially salt the carrots to draw out moisture.

Equipment

  • 1 Chopping board
  • 1 Chopping knife
  • 1 Mixing bowl
  • 1 Presentation bowl

Method
 

Tomato and Cucumber Sambals
  1. Mix tomato, cucumber, and onion in a bowl.
  2. Add vinegar or lemon juice, salt, and pepper.
  3. Toss well and chill 10 minutes before serving.
Carrot Sambals
  1. Grate the carrots and finely chop the other vegetables.
  2. Combine the dressing ingredients (vinegar, sugar, salt) and stir until the sugar and salt dissolve.
  3. Mix all the ingredients together in a bowl.
  4. Marinate for at least 20 minutes at room temperature, or preferably several hours in the refrigerator, to allow the flavors to meld and the vegetables to pickle slightly.

Notes

Serve with Cape Malay Chicken Curry↗ , Bunny Chow↗ Boerewors or Potjiekos↗ .
Tip:
 Add a pinch of sugar if tomatoes are very acidic.
Some recipes suggest salting the carrots and onions first and squeezing out the excess liquid to keep the sambal crunchy and prevent a watery dressing. Variations can include additions like raisins or toasted peanuts.
Nutrition (per serving):
 Calories: 40 | Protein: 1g | Fat: 1g | Carbs: 8g | Fibre: 2g