Rendang Salad


A healthy twist in a traditional Indonesian/Malay dish!

Ingredients

1 Cup Beef Rendang (see recipe here) or 1 Cup Tempeh Rendang (see recipe here)

1 Cup Broccoli Florets (steamed or boiled)

1 Cup Beetroot (boiled, cut into cubes)

1/2 Cup Cherry Tomatoes (halved)

1.5 Cups Spinach leaves

1 Tblsp Roasted Hazelnuts or Peanuts

​Method

Toss vegetables, salad leaves and rendang in the rendang sauce. Top with roasted nuts.

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