Lobak Sambal Cuka

Ingredients

• 6radishes, or 1 daikon radish
• 3shallots
• 3large red chillies
• 15 ml (3 tsp)palm sugar
• 5 ml (1 tsp)salt
• 60 ml (4 tbsp)vinegar

Instructions

1. 1

   Prepare the radish

   Clean the radishes and slice them thinly.

2. 2

   Mix the dressing

   Finely chop the shallots and red chillies. Combine them with the salt, palm sugar and vinegar.

3. 3

   Rest before serving

   Mix the dressing with the sliced radish and leave it to rest for at least 2 hours before serving.

What is Lobak Sambal Cuka?

Lobak Sambal Cuka is a crisp radish relish with a dressing of chilli, shallot, palm sugar and vinegar. The name points to its key elements: lobak, or radish, and a spicy, vinegary sambal-style mixture.

This version keeps the preparation simple: the vegetables are sliced and mixed rather than cooked. The resting time lets the sharp, sweet and hot flavours mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The radish supplies most of the carbohydrate, while the palm sugar adds a little more; the recipe contains no substantial protein source. Fat is minimal because no oil is listed, so pair a serving with a protein-rich main and rice or another filling side if needed.

Choosing the radish

Radish: The recipe uses six radishes or one rettich, a large white radish. Slice whichever you use thinly so the dressing coats it well.

Freshness: Choose firm radishes for the best crunch. Clean them before slicing, as directed.

Building the dressing

Chilli and shallot: Chop both finely so their flavour spreads through the relish. The recipe calls for large red chillies, which provide its heat.

Balance: Palm sugar rounds out the vinegar's sharpness, while salt seasons the mixture. Stir these ingredients together before tossing them with the radish.

Why the resting time matters

The recipe specifies a rest of at least 2 hours before serving. This gives the radish time to take on the sweet, sour and spicy dressing.

Keep the relish covered in the fridge while it rests, then taste it before serving; the flavours may seem more blended after chilling.

Texture and serving

Thin slices pick up plenty of dressing while retaining some bite. Avoid cutting them so finely that they lose their crunch during the rest.

Serve the relish alongside rice, grilled foods or other savoury dishes. Its vinegar and chilli make it a bright counterpoint to richer flavours.

Timing and preparation

The hands-on work is limited to cleaning, slicing and chopping. Allow at least 2 hours for resting, even though the supplied total time is listed as 60 minutes.

For easier serving, prepare it ahead and keep it chilled until the meal is ready.

Recipe notes & tips

• Slice the radish evenly so the pieces take up the dressing at a similar rate.
• Chop the shallots and chillies finely for a more even distribution of flavour.
• Stir the salt and palm sugar into the vinegar before mixing in the radish.
• Allow at least 2 hours of resting time before serving.
• Keep the relish covered and chilled while it rests.

Variations

• Milder heat: Use fewer red chillies for a gentler relish.
• More tang: Add a little extra vinegar if you prefer a sharper taste.
• Sweeter dressing: Increase the palm sugar slightly to soften the vinegar's bite.
• Daikon option: Use one daikon radish instead of six smaller radishes.
• Extra crunch: Slice the radish shortly before mixing and avoid cutting it too finely.

Common mistakes to avoid

• Thick slices: They take up less dressing; slice the radish thinly.
• Coarsely chopped aromatics: Their flavour may be uneven; chop the shallots and chillies finely.
• Skipping the rest: The relish will taste less blended; leave it for at least 2 hours.
• Too much heat: The chillies can dominate; use fewer if you want a milder result.
• Leaving it uncovered: The radish can dry out in the fridge; cover the bowl while it rests.

How to store

Store the relish covered in the refrigerator and use it within 3 days for the best crunch. Serve it cold; stir before serving to redistribute the dressing.

Frequently asked questions