[2][3] The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing.

While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with prawn paste.

Some recipes may contain seafood or meat components, especially in Malaysia and Singapore where a notable variant shows influence from Indian Muslim cuisine.

[9] In Javanese culture, rujak is an essential part of the traditional prenatal ceremony called Naloni Mitoni or tujuh bulanan (literally: seventh month), and is meant to wish the mother-to-be a safe, smooth and successful labour.

[11] Mangarabar, or rujak making, is a special event for the inhabitants of the Batak Mandailing region in Tapanuli, North Sumatra, Indonesia after the harvest.

[12] In Malaysia and Singapore, "rojak" is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multi-ethnic character of Malaysian and Singaporean society.

An addition of sambal garam powder (a simple mixture of salt and ground red chilli) is put on side as the alternative for those who prefer a salty taste for their rujak.

It is made of shredded fruits such as pineapple and unripe mango, and vegetables such as jícama, cabbage, bean sprouts and cucumber.

The fruits being ground are young/green pisang batu (a species of plantain), raw red yam, jicama, Java apple, kedondong and young unripe mango.

Traditionally, rujak tumbuk is served in individual smaller portions on banana leaf plates called pincuk.

It is slices of fruits like mango, kedondong (june plum), pineapple, papaya with sambal using roasted shrimp paste.

It contains slices of cooked buffalo or cow lips, bangkuang, unripe mango, pineapple, cucumber, kangkung, lontong (rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented prawn paste, related to terasi) and crushed peanuts.

It contains slices of bangkuang, unripe mango, cucumber, kangkung (water spinach), kedondong, tofu and soybean sprouts all served in a black sauce made from petis (sticky black fermented prawn paste, related to terasi), fried shallots, salt, palm sugar, unripe banana and crushed peanuts.

A local speciality in which the vegetables (water spinach and bean sprouts) rujak served with lontong rice cake in petis sauce poured with soto soup.

The dish consists of noodles, tofu, slices of pempek, cucumber, lettuce, and cuko (sweet spicy broth).

[35] In Malaysia and Singapore, fruit rojak typically consists of cucumber, pineapple, jícama, bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters).

The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing, and topped with crushed peanuts and a dash of ground or sliced torch ginger bud (bunga kantan in Malay).

A popular variant found in Penang, Malaysia is Rojak Penang, which adds jambu air, guava, squid fritters and honey to the mixture, and emphasizes the use of tart fruits such as unripe mangoes and green apples, while bean sprouts and fried tofu puffs are usually omitted.

In Singapore, Indian rojak consists of an assortment of potatoes, hard-boiled eggs, tofu and prawn fritters, often colorfully dyed.

Customers typically select their favorite items from a display, after which they are heated up in a wok, chopped up, and served with a sweet and spicy peanut and chilli sauce on the side for dipping.

[39] A Singaporean dish known as Rojak Bandung contains cuttlefish, water spinach, cucumber, tofu, peanuts, chilli and sauce.