Tropical salads can be eaten as meals on their own but taste best when served with curries and boiled rice which brings out their sharp, often contrasting, flavours. Chillies are to Asian salads what fragrant oils, lemon juice and vinegars are to Western salads. Whether combined with shrimp paste to make Sambal Belachan or simple pounded with lime juice, chillies add that extra bite to a plate of fruit or greens. More flavour is then introduced with shallots, onion and garlic – occasionally fried but usually raw.
Spicy salads are not just tangy. They are often flavoured with fragrant herbs and spices such as coriander leaves, spring onions, basil, Chinese celery and ginger flower. Herbs and roots such as galangal and lemongrass lift the simple cabbage and cucumber to great heights of gastronomic delight.
A delicious feature of spicy salads is the use of raw – often green-fruit. Green mangoes, belimbi ( belimbing asam ) ambarella ( buah kedondong ) and pineapple all pack a great tangy flavour. Green papaya, water apple and starfruit are choosen because of their texture or juiciness and the way they combine with the dressing or dip.
Vegetables may be raw or highly blanched, or a salad might combine both raw and blanched vegetables. Because of the high protein content of Asian salads, when eaten with rice they make a complete meal. However, in the typical communal eating style of Southeast Asia , a fish or meat dish would often be present to accompany the salad and rice. Nevertheless, there are a few salads which make great meals in their own right. Dishes such as Gado-Gado, Thai Glass Noodle Salad and Stuffed Beancurd may be taken alone or as part of a rice meal.
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