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Indonesian Coconut and Vegetable salad (Urap Sayur)

Urap Sayur is an Indonesian salad of cooked vegetables in a toasted coconut dressing. Perfect as a side dish.

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.

Kering Tempeh, Urap Sayur, Coconut Rice

Urap Sayur

An Indonesian salad of cooked vegetables in a toasted coconut dressing. Perfect as a side dish.
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Prep Time 5 mins
Cook Time 15 mins
Course Salad, Side Dish
Cuisine Indonesian
Servings 4

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 then serve.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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