Raisin, Peanut and Lime Sambal

Serve alone as a vegetable or spoon onto grilled chicken for a special treat.
  • Yields 1 1/2 quarts
  • Details

    • Serving Size: 1/4 cup



      • 1 tablespoon California raisin paste*
      • 3 tablespoons finely chopped gingerroot
      • 1 tablespoon finely chopped fresh garlic
      • 1/2 cup kecap manis*
      • Grated zest of 4 fresh limes
      • Juice of 2 fresh limes
      • 2 tablespoons palm sugar (jaggery)
      • 1/2 cup peanut oil
      • 1 tablespoon fish sauce
      • 3 cups California raisins
      • 2 cups unsalted peanuts, roughly chopped
      • 3 tablespoons finely chopped fresh cilantro


      Combine ingredients for dressing in large mixing bowl; mix well. Fold in raisins, peanuts and cilantro; toss to coat well. Serve at room temperature.

      Notes: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (2 tablespoons natural raisins) until very finely chopped and smooth.

      Kecap manis is a sweet anise infused Indonesian soy sauce.

      Nutrition Facts Per Serving

      Calories 190 (50% from fat); Total Fat 11g (sat 1g, mono 5g, poly 3g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 20g; (Dietary Fiber 2g; Sugars 16g; ); Iron 1mg; Sodium 370mg; Calcium 16mg; Potassium 250mg

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