Urab Sayur

Name: Urab Sayur
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cups unsweetened grated coconut, grated; 4 cups spinach leaves, trimmed; 2 cups mung bean sprouts, rinsed; 1 cup green beans, chopped; 2 garlic cloves, minced; 2 red chili peppers, minced; 4 kaffir lime leaves, thinly sliced; 1 tbsp palm sugar, grated; 1/2 tsp salt

A traditional vegetable salad tossed with warm, spiced grated coconut dressing. Fresh greens and crisp bean sprouts provide a satisfying crunch.

30 minEasyServes 4180 cal/serving

IndonesianSaladStovetopVeganVegetarianHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2 cups unsweetened grated coconut, grated
4 cups spinach leaves, trimmed
2 cups mung bean sprouts, rinsed
1 cup green beans, chopped
2 garlic cloves, minced
2 red chili peppers, minced
4 kaffir lime leaves, thinly sliced
1 tbsp palm sugar, grated
1/2 tsp salt

Instructions

1

In a bowl, mix 2 minced garlic cloves, 2 minced red chili peppers, 4 thinly sliced kaffir lime leaves, 1 tbsp grated palm sugar, and 1/2 tsp salt into a paste.
2

Combine the spice paste with 2 cups grated unsweetened grated coconut and sauté in a skillet over medium heat for 5 minutes until warm and fragrant.
3

Bring a pot of water to a boil and blanch 1 cup chopped green beans for 2 minutes, then add 4 cups trimmed spinach leaves and 2 cups rinsed mung bean sprouts for 30 seconds.
4

Drain the vegetables, plunge them in ice water, squeeze out excess liquid, and toss thoroughly with the spiced coconut mixture.

Questions

How long does Urab Sayur keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Urab Sayur?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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