Bengkuang Bean Soup Salad

If I have previously prepared radish salad or salad from various combinations of other vegetable ingredients, today I will invite you to prepare a salad from a fruit that we often call bengkuang fruit, maybe in your country it is different. This fruit has a unique flavor like other tubers, but the interesting thing is that the taste and water content in this fruit makes me really like it. Pomelo is very cheap in my area, per kg is only 10,000 I often buy this fruit, usually I make juice or I eat it directly. Today I really want to make something different from this fruit.

Well this salad is different from salads in general, usually peanut seasoning salads made from vegetables or others are made with dry spices. But this salad is given additional water like a soup that we can sip. But here to serve it, I often water it when I want to enjoy it with a salad mixture, then I store it in the refrigerator so that the taste is more intense. The ingredients combined in this salad are also enjoyed all raw without processing such as cabbage and also bengkuang so that it tastes fresher. I will invite you to prepare the recipe below!

Peel the skin of the bengkuang then grate the bengkuang with an elongated grater.

Next prepare the cabbage, then chop the cabbage lengthwise.

Then split the cucumber remove the seeds then chop lengthwise do the same with the carrots cut lengthwise. Now for optional carrots if you don't like it, you can skip it.

Add salt and also lime juice in all the ingredients that have been chopped. Then leave it for about 5 minutes.

While waiting for the vegetables to soak with salt, I fried the peanuts until brownish yellow, chopped all the ingredients in a mortar and pestle container.

Roughly grind the spices, not too fine, well here if you use a chopper it's okay too.

Add enough water here I use about 500 ml of mineral water.

Then stir and add the spices in the marinated vegetables then store for about 15 minutes in the refrigerator.

Taraa salad is ready to be enjoyed, I served it with 2 different portions, one portion with soup and one portion by separating the soup in another container. Well this is because my mother doesn't like soup, she said it doesn't suit her tongue. However, I prefer the soup because the taste is more fitting especially enjoyed in cold conditions like this.

It's savory and very tasty, the salty spicy is just right so it is very combined in this dish. It's so nice after so long to be able to enjoy this soup again as a listening dish at home. For those of you who are curious try it I highly recommend this dish.