| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Malay | African, South | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots |
| 2 | t | Salt |
| 1/4 | c | Red wine vinegar |
| 1 | T | Fresh hot chiles, finely |
| chopped | ||
| 1 | t | Sugar |
INSTRUCTIONS
A sambal is a favorite dish of the Cape Malays and has become popular with the rest of the country over time. It is a salad or condiment and is a good accompaniment for any fried or oily dish such as fried chicken. Scrape and coarsely grate the carrots. Mix them together with the salt in a large bowl and leave to stand at room temperature for about half an hour. Squeeze the carrots hard to remove any excess moisture. Combine the vinegar, chilies and sugar in a bowl, stirring until the sugar is dissolved. Add the carrots and stir until thoroughly mixed. Place in a serving bowl and leave to macerate at room temperature for a minimum of 15 minutes before serving. This sambal is good with fried chicken. Contributed by allium #kitmailbox IRC Chat; 17 August 1996 South African Recipes hosted by allium Posted on MC list by bobbi744@sojourn.com Recipe by: Hallie (Alluim) Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@idsonline.com> on Jul 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 5677.2mg
Potassium: 2140.3mg
Carbohydrates: 58.4g
Fiber: 20.8g
Sugar: 26.8g
Protein: 13.1g