Rojak
Rojak is a vibrant and flavorful fruit and vegetable salad originating from Southeast Asia, particularly popular in Malaysia, Singapore, and Indonesia. It typically features a mix of raw and blanched ingredients like cucumber, pineapple, jicama, bean sprouts, and fried tofu, all tossed in a thick, sweet, and savory dark sauce made from shrimp paste, palm sugar, and tamarind.
🍽️ Nutrition at a glance
This dish is generally moderate in carbohydrates and fat, with a good amount of fiber from the diverse produce. It provides key nutrients like vitamin C and potassium, with a rough calorie estimate of 250-350 kcal per typical serving.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 25 g |
| Sodium | 600 mg |
| Vitamin C | 45 mg |
| Potassium | 380 mg |
| Manganese | 1.2 mg |
| Vitamin A | 120 IU |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rojak is a beloved street food where the name itself means 'mixture' in Malay, reflecting its eclectic combination of flavors and textures. Nutritionally, its unique dressing combines fermented shrimp paste (belacan) for umami with palm sugar for sweetness, creating a complex flavor profile that enhances the raw vegetables' natural vitamins.