Nangka* Salad
A refreshing Filipino salad combining tender unripe nangka, succulent shrimp, and coconut cream, perfect for a light appetizer with bright, savory flavors.
Ingredients
Instructions
- Boil the unripe nangka until tender, then squeeze out excess liquid.
- Cook the shrimp until pink and fully cooked, then peel and set aside.
- In a mixing bowl, combine the cooked nangka, shrimp, diced tomatoes, diced red onion, and coconut cream.
- Add vinegar, salt, and pepper to taste, then mix well.
- Serve as an appetizer.
Tips & Substitutions
For a fresher flavor, use fresh shrimp instead of frozen, and consider adding fresh herbs like cilantro or mint for an aromatic touch. If you want a creamier consistency, you can substitute coconut cream with Greek yogurt or a light mayo. Adjust the vinegar based on your taste preference; a citrus-based vinegar can add a nice zing.
Serving Suggestions
Serve this salad chilled as a refreshing appetizer or light main dish. It pairs beautifully with grilled meats or seafood recipes, offering a delightful contrast. Consider serving it with rice crackers or on a bed of lettuce for added texture. A glass of chilled white wine can complement the flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a pan over low heat to avoid overcooking the shrimp. Note that the salad is best enjoyed fresh, as the texture of the nangka may change when stored.
Nutrition & Diet Analysis (per serving)
Each serving of Nangka* Salad contains roughly 1265 calories, with 2g protein, 47g carbohydrates, and 116g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe nangka for this recipe?
Ripe nangka is quite sweet and may not work well in a savory salad like this. It's best to stick with unripe nangka for the right texture and flavor balance.
What can I substitute for shrimp?
If you're looking for a substitute for shrimp, consider using cooked crab meat or tofu for a vegetarian option. Both will offer a unique flavor and texture while still being delicious in this salad.
Is it possible to make this salad ahead of time?
Yes, you can prepare the components ahead of time, but it's best to mix them just before serving to maintain freshness. Prepare the shrimp and nangka in advance, then combine with the other ingredients right before you’re ready to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).