This article shows you: Asian Fruit Salad Recipe -Vegan Rojak with Tamarind & Peanuts
Are you in search of a bold and refreshing vegan Asian fruit salad recipe that is simple to make? This spicy tropical salad, known as rojak in Southeast Asia, combines juicy pineapple, cucumber, and jicama with a tangy-sweet tamarind peanut sauce.
Whether you are new to Asian fruit salads or already a fan of rojak, this homemade vegan version offers a delightful mix of sweet, sour, spicy, and crunchy flavors in every bite.
Vegan Rojak Fruit Salad: Ingredient Adaptations
Traditional rojak often includes Belacan (fermented shrimp paste), but this vegan version swaps it for a plant-based twist that keeps all the bold flavor without seafood.
Key vegan-friendly ingredients in this Asian fruit salad:
- Seedless guava – adds crisp texture and a refreshing bite
- Local turnip (jicama) – brings subtle sweetness and crunch
- Pineapple & cucumber – for juicy contrast and balance
These swaps make the salad 100% vegan and gluten-free while staying true to the spirit of classic Southeast Asian rojak—sweet, spicy, tangy, and crunchy in every bite.
Changes to the Traditional Rojak Asian Fruit Salad Recipe
To keep this vegan Asian fruit salad (rojak) light and plant-based, I’ve made a few simple swaps:
- Tau pok (fried tofu puffs) → replaced with baked firm tofu for a crisp texture with less oil
- Char kuay (fried dough sticks) → omitted to avoid heaviness
- Instead of dried shrimp or sambal, I use fresh chili and Shichimi tōgarashi for a layered, balanced heat.
These changes keep the essence of traditional rojak—spicy, sweet, tangy, and crunchy—while making it feel fresher, lighter, and more digestible.
Vegan Rojak Ingredients Explained
| Ingredient | What it is | Use in Vegan Rojak |
|---|---|---|
| Calamansi limes | Small Southeast Asian citrus, juicy and less acidic than regular limes, with an orange-like aroma. | Adds a tangy, fragrant acidity to the dressing. |
| Blackstrap molasses | Thick, dark sugarcane syrup, slightly bitter rather than sweet. | Deepens the flavor of the tamarind sauce without extra sugar. |
| Tamarind sauce | Seedless, diluted tamarind paste with high tamarind content. | Base of the rojak dressing, gives sweet-sour balance. |
| Firm tofu | Dense soy tofu, drained and baked until crisp. | Replaces fried tofu puffs, adding protein and crunch. |
| Guava (seedless) | Tropical fruit with refreshing crunch and mild sweetness. | Adds texture and balances the spicy-tangy sauce. |
| Roasted peanuts | Unsalted peanuts, or rinsed if salted. | Crushed and sprinkled for a nutty, crunchy finish. |
Tips for Making This Vegan Rojak Salad
- Cut fruit into medium chunks – If the pineapple, cucumber, or guava are too small, they’ll soak up too much dressing and lose their bright, tropical fruit salad flavor. Medium pieces hold up better and stay juicy.
- Keep ingredients chilled – Store chopped fruit and vegetables in the fridge before mixing. This keeps the Asian fruit salad fresh and prevents oxidation.
- Leave peanuts crunchy – Chop roasted peanuts coarsely so they add a crunchy topping. If they’re too fine, they’ll soften in the tamarind peanut sauce.
- Balance the spice level – Remove chili seeds and veins if you prefer a milder vegan Asian salad. For a spicier kick, add chili flakes or a pinch of Shichimi tōgarashi.
Serving Suggestions and Pairings for Vegan Rojak
This vegan Asian fruit salad is perfect as a light lunch or refreshing summer dinner. Its mix of tropical fruits, cucumber, and tangy tamarind peanut sauce makes it a standout among tropical fruit salad recipes.
For a heartier plate, pair the salad with grilled vegetables, baked tofu skewers, or satay-style mushrooms for an extra protein boost.
To balance the sweet, spicy, and tangy flavors, enjoy it with a cooling drink like iced lemongrass tea, coconut water, or sparkling citrus soda.
Colorful, refreshing, and full of contrast, this vegan Asian salad isn’t just exotic—it’s an easy spicy salad recipe you’ll want to make again and again.
Ingredients
Fruits and Vegetables
- 200 g Japanese cucumber (or any cucumber)
- 200 g red apple
- 200 g fresh pineapple
- 200 g guava
- 200 g firm tofu
- 200 g turnip (or substitute with radish)
To Marinate the Tofu
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Crunchy Topping
- 20 g unsalted roasted peanuts
- Sesame seeds (optional, for garnish)
For the Sauce
- 6 calamansi limes (or substitute with 2 regular limes)
- 1 red chili pepper (seeds removed)
- 30 g tamarind paste or tamarind sauce
- 20 ml molasses (or substitute with brown sugar)
- 1 tablespoon brown sugar (omit if using brown sugar instead of molasses)
- 3 tablespoons water
- Shichimi tōgarashi (or chili powder, to taste)
Instructions
- Cut all the fruit and vegetables into cubes and store them in the refrigerator.
- Soak the tofu chunks with a little soy sauce and cornstarch. Place the tofu chunks on an oven tray with parchment paper and bake for 20 minutes at 200°C. No oil is needed.
- Chop the peanuts.
- Prepare the sauce: In a food grinder or blender, combine the calamansi lime juice (seedless), fresh chili pepper, molasses, tamarind, water, and sugar. Blend well until you get a smooth paste. Taste and adjust spiciness with Shichimi tōgarashi. Blend again if needed.
- Assemble the salad: Add the sauce to the fruit and tofu chunks and mix with a spoon. Add half of the chopped peanuts and mix again. Serve immediately, topped with the remaining peanuts and sesame seeds.
FAQ – Asian Fruit Salad Recipe -Vegan Rojak with Tamarind & Peanuts
Traditional Asian fruit salads like rojak often include pineapple, cucumber, guava, jicama, and sometimes mango or green apple. This vegan version keeps it fresh and 100% plant-based.
Not always. Classic rojak recipes use shrimp paste (belacan), but this vegan Asian salad recipe swaps it with tamarind, chili, and peanuts for a bold, spicy-sweet flavor.
Unlike a simple tropical fruit salad, rojak combines fruits and vegetables with a thick, tangy-sweet tamarind peanut dressing, making it spicy, crunchy, and intensely flavorful.
Yes, but for the best crunch, keep the sauce separate. Toss the fruits and vegetables with the dressing just before serving your spicy Asian salad.
This article shows you: Asian Fruit Salad Recipe -Vegan Rojak with Tamarind & Peanuts
VEGAN ROJAK SALAD
Ingredients
- 200 gr Japanese cucumber (substitute – any type of cucumber).
- 200 gr Red apple
- 200 gr Pineapple
- 200 gr Guava
- 200 gr Firm tofu
- 200 gr Turnip (substitute – radish).
- 1 tablespoon Cornstarch.
- 1 tablespoon Soy sauce.
For the crunchy touch:
- 20 gr Peanuts (unsalted and roasted).
- Sesame seeds
For the sauce:
- 6 Calamansi limes (substitute – 2 limes).
- 1 Red chili pepper (remove the seeds).
- 30 gr Tamarind paste or tamarind sauce.
- 20 ml Molasses (substitute – brown sugar).
- 1 tablespoon Brown sugar (if you are already using brown sugar instead of molasses, you don’t need to add this).
- 3 tablespoon Water.
- Shichimi tōgarashi (substitue – powder).
Instructions
- Cut all the fruit and vegetables into cubes and store them in the refrigerator.
- Soak the tofu chunks with a little bit of soy sauce and add some corn starch; place the tofu chunks over an oven tray with a piece of parchment paper and bake them for 20 minutes at 200 celcius degrees, it is not necessary to add oil.
- Chop the peanuts.
- Let’s start making the sauce: Use a food grinder or blender. Pour the Calamansi limes juice (without the seeds), fresh chili pepper, molasses, tamarind, water, and sugar. Blend all the ingredients well until you get a smooth paste. Check the spiciness and add Shichimi tōgarashi to taste. Blend again.
- Mix the salad with the sauce: Add the sauce to the fruit and the tofu chunks and add half of the chopped peanuts. Mix well with a spoon to incorporate the sauce. Serve the salad immediately, adding the rest of the peanuts and some sesame seeds on top of it.
Other Recipes:
Vegan Muhammara Dip – Bold & Creamy Roasted Pepper Spread
Banana Muffins Vegan – Easy & Naturally Sweetened
Easy Vegan Green Sauce – Fresh, Flavorful & Perfect for Falafel
https://thetravelnotes.net/fresh-green-sauce-easy-vegan-sauce-for-falafel-more/
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