AI-generated image Rujak Bulung
A Balinese seaweed salad tossed with palm-sugar dressing, peanuts, chilli and lime - slippery, sweet-sour, and served by the bucket on a square of banana leaf.
Also known as Rujak bulung, Rujak laut, Balinese seaweed rujak
About Rujak Bulung
Rujak bulung is a Balinese salad made from young seaweed - most often fresh green sea grapes (latoh) or the curly fronds of a local species sometimes called bulung - tossed with a hot, palm-sugar-sweet, tamarind-sour dressing and a generous handful of chopped peanuts and chilli. It is part of the broader Indonesian rujak family of fruit-and-vegetable salads with a palm-sugar dressing, but it is distinguished by the seaweed itself, which gives the dish its slippery, mineral, almost oceanic texture.
The seaweed is rinsed thoroughly in seawater or salted freshwater to soften it, drained, and then mixed on the spot with grated young mango, cucumber, bean sprouts, lime juice, fermented shrimp paste (terasi), bird's-eye chilli, palm sugar, and a splash of tamarind water. Vendors along the beaches of Sanur, Kuta, and Jimbaran, and at the open-air pasar in Denpasar, serve it from a bucket with a single pair of hands, tossing each portion to order so the seaweed stays glossy and the peanuts remain crisp. Street portions come on a small square of banana leaf with a wooden skewer.
Rujak bulung is eaten as a refreshing afternoon snack or as a side dish with grilled fish and steamed rice, and Balinese Hindus often serve it as part of a temple offering meal because the green colour and the cooling flavour suit a ceremony. It is harder to find outside Bali than fruit rujak, but Balinese warungs in Jakarta, Surabaya, and the diaspora neighbourhoods of London and Sydney list it on the menu in summer.
History & Culture
Rujak Bulung is a traditional Balinese salad centered on fresh seaweed, known as "bulung" in the local language. Its origins lie in Bali, where coastal communities have long harvested various edible seaweeds, and it is a staple side dish in daily meals as well as at ceremonial feasts. The salad typically combines the seaweed with shallots, chili, palm sugar, and tamarind, creating a sweet, sour, and spicy dressing that highlights the ocean freshness.
While the core concept of a seaweed salad is consistent across Bali, regional variations may alter the dressing’s balance - some versions add cucumber, grated coconut, or even mango for extra texture. In Balinese culture, Rujak Bulung is more than a simple accompaniment; it represents resourcefulness using local marine ingredients and is often served to balance richer, heavier dishes. Its popularity has spread beyond Bali to other parts of Indonesia, yet its identity remains firmly tied to the island’s culinary traditions.
How to make Rujak Bulung
AI-assisted, not kitchen-testedRujak Bulung (Balinese Seaweed & Vegetable Salad with Peanut Dressing)
A refreshing Balinese rujak built on fresh sea grapes and crisp raw vegetables, tossed in a punchy palm-sugar-and-tamarind dressing finished with toasted peanuts. It is meant to be a bright, palate-cleansing side next to richer mains.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 200 g (7 oz) fresh sea grapes (bulung), bulung laut; rinse in several changes of cold water and drain well
- 100 g (3½ oz) mung bean sprouts, or banana blossom petals, thinly sliced
- 100 g (1 medium) cucumber, sliced into thin half-moons
- 100 g (1 small) young mango or unripe papaya, peeled and cut into thin matchsticks
- 2 whole limes, juiced
- 4 whole cayenne or bird's eye chilies, thinly sliced; seeds in for extra heat
- 75 g (½ cup) gula merah / palm sugar, shaved; light brown sugar is the closest substitute
- 3 tbsp tamarind paste (asam jawa), seedless block soaked in 60 ml / ¼ cup hot water, then strained
- 1 tsp shrimp paste (terasi), toasted dry in a small pan until fragrant, optional but traditional
- 1 tsp fine sea salt, to taste
- 60 g (½ cup) raw peanuts, dry-toasted, then lightly crushed
Steps
- 1 Prepare the dressing: in a small saucepan over low heat, combine the tamarind liquid, shaved palm sugar, toasted shrimp paste (if using) and salt. Stir until the sugar dissolves, simmer 2 minutes, then remove from heat. Cool to room temperature and stir in the lime juice and sliced chilies. Taste - it should be a balanced sweet-sour-spicy-salty punch.
- 2 Prep the vegetables: bring 500 ml (2 cups) of water to a brisk boil in a small pot. Blanch the mung bean sprouts for 20 seconds, drain, and immediately rinse under cold water; drain again. Keep them crisp, not limp.
- 3 Combine the sea grapes, cucumber, mango or papaya matchsticks, and blanched sprouts in a wide bowl.
- 4 Pour about two-thirds of the dressing over the salad and toss very gently - sea grapes are delicate and will burst if handled roughly. Add more dressing to taste; you want the vegetables lightly coated, not swimming.
- 5 Transfer to a serving plate, scatter the toasted crushed peanuts over the top, and serve immediately while the peanuts are still crunchy.
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Where to eat it
Beach vendors in Sanur, Kuta, and Jimbaran; pasar stalls in Denpasar; Balinese warungs in Jakarta, Surabaya, and overseas Balinese communities.
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Rujak Bulung - frequently asked questions
What is Rujak Bulung?
Rujak bulung is a Balinese salad made from young seaweed - most often fresh green sea grapes (latoh) or the curly fronds of a local species sometimes called bulung - tossed with a hot, palm-sugar-sweet, tamarind-sour dressing and a generous handful of chopped peanuts and chilli. It is part of the broader Indonesian…
What is Rujak Bulung made of?
Rujak Bulung is made with Fresh seaweed (latoh or curly bulung), Grated young mango, Cucumber, Bean sprouts, Palm sugar and Tamarind water. Recipes vary by region and by cook, but those are the core ingredients.
Where does Rujak Bulung come from?
Rujak Bulung comes from Indonesia, and is especially associated with Bali (especially the southern coast and Denpasar). Rujak Bulung is a traditional Balinese salad centered on fresh seaweed, known as "bulung" in the local language.
Where can I eat Rujak Bulung?
Beach vendors in Sanur, Kuta, and Jimbaran; pasar stalls in Denpasar; Balinese warungs in Jakarta, Surabaya, and overseas Balinese communities.
How do you make Rujak Bulung?
Making Rujak Bulung at home takes about 20 minutes of prep and 5 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
What else is Rujak Bulung called?
Rujak Bulung is also known as Rujak bulung, Rujak laut, Balinese seaweed rujak.
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