This Malaysian salad is made of lightly pickled vegetables, like carrot, cucumber, and cabbage, plus pineapple for sweetness. The sticky dressing is based on fried sesame seeds and peanuts, pounded together with shallots, galangal, lemongrass, chiles, and candlenuts. Sweet and tangy, it’s a delicious way to cool your mouth while eating spicy Malaysian food. This rendition–very tasty, but a bit miserly on the portion size–came from Laut, a strange restaurant where–if you pick through the sake bombs and rainbow rolls–you can find some very good Malaysian food.
15 East 17th Street, 212-206-8989
This article from the Village Voice Archive was posted on October 22, 2009
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