An Indonesian Coconut Salad of cooked vegetables in a toasted coconut dressing. Urap Sayur is perfect as a side dish or a light, flavourful meal.
The Heart of Urap Sayur: Spiced Coconut Dressing
The coconut dressing is what sets Urap Sayur apart. Grated coconut is mixed with a blend of aromatic spices including garlic, shallots, and chilli, creating a fragrant and slightly spicy condiment. This mixture is lightly toasted to enhance its flavour and aroma, adding a deliciously nutty undertone to the Urap Salad.
How Urap Sayur is Served
Urap Sayur is often served as a side dish, complementing a variety of main courses, particularly grilled proteins. However, it’s also enjoyed on its own as a light meal. The combination of fresh vegetables and spiced coconut makes for an incredibly satisfying meal that’s bursting with flavour.
We served it with Kering Tempeh and Indonesian Coconut Rice which made for a delicious meal.
Kering Tempeh. A vegan Indonesian dish of crispy fried tempeh in a sticky, sweet, and spicy sauce.
Indonesian Coconut Rice. Jasmine rice cooked in coconut milk and Indonesian flavours.
Urap Sayur – Indonesian Coconut and Vegetable Salad
Ingredients
- 100 g green beans
- 100 g mung bean sprouts
- 100 g spinach cut into small pieces
- 1 tablespoon vegetable oil
- 1 banana shallot very finely diced
- 1 medium red chilli seeds removed and very finely diced
- 2 garlic cloves finely minced
- 1 teaspoon grated ginger
- 50 g unsweetened desiccated coconut
- 40 g palm sugar grated
- Juice of 1 lime
Instructions
- Prepare and wash the vegetables.
- Bring a pan of water to a boil. Add the green beans and boil them for 2 minutes. Add the bean sprouts and spinach and continue to boil for a further 1 minute.
- Drain the vegetables and set them aside.
- Heat a clean pan over medium heat, add the oil, shallot and red chilli. Season with a pinch of salt. Sauté until the shallot starts to brown, around 3 minutes.
- Add the garlic and ginger and continue to cook for 30 seconds.
- Next, add the desiccated coconut. Mix everything well and continue to cook until the coconut is lightly golden brown, around 3 minutes.
- Add the palm sugar and lime juice and thoroughly mix. Continue to cook until everything is well incorporated, around 2 minutes. Remove the pan from the heat.
- Add the vegetables to the pan and mix to coat them with the coconut mixture.
- Serve your Urap Sayur salad with your favourite Indonesian dish.
