EXPLORE RECIPES
Unleash your culinary creativity with Turkish Hazelnuts
Healthy Indonesian Hazelnut Lotek-salad
Serves 4-6
Blanched Veggies:
Carrot batons, bean sprouts, baby spinach, French beans, potatoes
Fresh Veggies:
Red cabbage (chiffonade), cherry tomato halves, fresh frisée lettuce, 2 bird’s eye chilies, 1 tbsp palm sugar or jaggery, 1-inch tamarind (seedless), 3 kaffir lime leaves, 3 tbsp water, 1/2 tsp salt
Garnish:
Microgreens, soft-boiled egg, 1/4 cup untoasted Turkish hazelnuts
Turkish Hazelnut Dressing:
1/2 cup unsalted, roasted Turkish hazelnuts
1-inch galangal
Step 1: Blanch the Veggies: Prepare and blanch all listed vegetables until tender.
Step 2: Make the Dressing: Blend all dressing ingredients (hazelnuts, galangal, sugar, tamarind, kaffir lime leaves, water, and salt) into a smooth, creamy mixture.
Step 3: Assemble the Salad: Toss the blanched and fresh veggies with the Turkish hazelnut dressing. Arrange on a plate, garnish with microgreens, soft-boiled egg, and chopped Turkish hazelnuts.
Enjoy this vibrant, flavorful salad with a crunchy twist!
