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Pecel (Javanese Salad with Peanut Sauce)

Pecel (Javanese Salad with Peanut Sauce)

Pecel is a traditional Javanese vegetable salad topped with aromatic peanut sauce served alongside rice or rice cakes bringing earthy nutty flavours and fresh textures to your table
Prep Time 25 minutes
Cook Time 20 minutes
Course Main Dishes, Side Dishes
Cuisine Indonesian
Servings 4
Calories 401 kcal

Ingredients
  

For the Salad

  • 200 g water spinach kangkung, cut into 5cm lengths
  • 150 g bean sprouts rinsed and cleaned
  • 200 g cabbage roughly shredded
  • 100 g long beans cut into 5cm lengths
  • 1 small cucumber thinly sliced

For the Peanut Sauce

  • 200 g roasted peanuts unsalted
  • 4 red chillies adjust to taste, deseeded for milder sauce
  • 3 cloves garlic peeled
  • 1 piece kencur lesser galangal, around 2cm, peeled (optional but traditional)
  • 2 tablespoons coconut sugar grated
  • 1 teaspoon salt
  • Juice of 1 lime
  • 150 ml warm water adjust for desired consistency
  • 2 kaffir lime leaves finely sliced (optional for aroma)

Instructions
 

  • To begin, bring a large pot of water to a boil. Blanch the water spinach for 30 seconds until bright green. Remove and immediately place into a bowl of iced water to retain colour and crispness. Drain well and set aside for assembly.
  • Next, blanch the bean sprouts for 20 seconds, then transfer to iced water. Repeat the same process for cabbage and long beans, blanching each for about 1 minute until just tender yet crunchy. Drain all vegetables thoroughly before arranging.
  • In a dry pan over medium heat, lightly toast the roasted peanuts for 2 minutes to release their oils and deepen flavour. Stir constantly to avoid burning. Remove and let them cool slightly before blending.
  • Using a food processor or traditional pestle and mortar, blend toasted peanuts, red chillies, garlic, kencur, coconut sugar, and salt until a coarse paste forms. Traditional pestle and mortar enhance flavour but require more time and patience.
  • Pour in warm water gradually while blending to achieve a thick yet pourable sauce. Add lime juice and kaffir lime leaves, blending briefly to incorporate without losing fresh citrus aromas. Taste and adjust seasoning if needed.
  • On a large serving platter, neatly arrange blanched water spinach, bean sprouts, cabbage, long beans, and cucumber slices in separate sections for an attractive presentation.
  • Generously pour the peanut sauce over the arranged vegetables, ensuring each type gets coated lightly while keeping the presentation colourful and distinct.
  • If desired, prepare additional sides like steamed rice cakes (lontong) cut into bite sized cubes or krupuk (Indonesian crackers) for extra crunch alongside the salad.
  • Sprinkle extra kaffir lime leaves or thinly sliced chillies on top for an added burst of colour and fragrance before serving to guests.
  • To conclude, serve Pecel at room temperature with warm rice cakes and crackers on the side. This dish is best enjoyed immediately to retain the vegetables’ crispness and the sauce’s aromatic freshness.

Nutrition

Serving: 1Calories: 401kcalCarbohydrates: 32gProtein: 19gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gSodium: 885mgPotassium: 1001mgFiber: 9gSugar: 11gVitamin A: 3906IUVitamin C: 123mgCalcium: 147mgIron: 3mg
Keyword Indonesian salad, peanut sauce salad
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