Urap Coconut Dressed Vegetables

Name: Urap Coconut Dressed Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 oz green beans, trimmed, halved; 2 cups bean sprouts; 2 cups green cabbage, thinly shredded; 4 cups baby spinach or water spinach; 1 cup unsweetened shredded coconut; 2 garlic cloves, minced; 1 red fresno or serrano chili, minced; 1 tsp fresh galangal or ginger, grated; 4 kaffir lime leaves (or zest of 1/2 lime), very finely sliced; 2 tbsp fresh lime juice; 1/2 tsp salt; 1 tsp palm sugar or light brown sugar; 2 tsp vegetable oil

A vibrant Indonesian side salad of lightly blanched mixed vegetables tossed in a freshly seasoned coconut dressing fragrant with kaffir lime, galangal, garlic, and chili. Served at room temperature, it is refreshing and deeply aromatic.

30 minEasyServes 4200 cal/serving

IndonesianSideStovetopVeganLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-Free

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Ingredients

8 oz green beans, trimmed, halved
2 cups bean sprouts
2 cups green cabbage, thinly shredded
4 cups baby spinach or water spinach
1 cup unsweetened shredded coconut
2 garlic cloves, minced
1 red fresno or serrano chili, minced
1 tsp fresh galangal or ginger, grated
4 kaffir lime leaves (or zest of 1/2 lime), very finely sliced
2 tbsp fresh lime juice
1/2 tsp salt
1 tsp palm sugar or light brown sugar
2 tsp vegetable oil

Instructions

1

Bring a large pot of salted water to a boil. Blanch the 8 oz trimmed, halved green beans for 2 minutes, then add the 2 cups thinly shredded green cabbage and 4 cups baby spinach or water spinach and cook for 30 seconds more. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry. Blanch the 2 cups bean sprouts separately for 30 seconds, drain, and set aside.
2

Heat the 2 tsp vegetable oil in a small skillet over medium heat. Add the 2 minced garlic cloves, 1 minced red fresno or serrano chili, and 1 tsp grated fresh galangal or ginger and cook, stirring, for 1 minute until fragrant. Add the 1 cup unsweetened shredded coconut and toast, stirring constantly, for 3-4 minutes until lightly golden and aromatic. Remove from heat.
3

Stir the 4 very finely sliced kaffir lime leaves (or zest of 1/2 lime) into the toasted coconut mixture. Season with 1/2 tsp salt and 1 tsp palm sugar or light brown sugar, then add the 2 tbsp fresh lime juice and mix well.
4

Combine all the blanched vegetables in a large bowl. Add the seasoned coconut mixture and toss well to coat everything evenly.
5

Serve at room temperature as a side with steamed rice and a main protein.

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Questions

Is toasting the nuts or seeds for Urap Coconut Dressed Vegetables necessary?

Step 2 reads: "Add the 1 cup unsweetened shredded coconut and toast, stirring constantly, for 3-4 minutes until lightly golden and aromatic." It is quick and it shows. Step 2 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is there a substitute for galangal in Urap Coconut Dressed Vegetables?

The entry for Urap Coconut Dressed Vegetables calls for 1 tsp fresh galangal or ginger, grated. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I make Urap Coconut Dressed Vegetables less spicy?

Yes. The heat in Urap Coconut Dressed Vegetables comes from 1 red fresno or serrano chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Is Urap Coconut Dressed Vegetables low-carb?

A serving of Urap Coconut Dressed Vegetables carries 16 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Urap Coconut Dressed Vegetables?

One serving (the recipe makes 4) is about 200 calories, with 6 g protein, 16 g carbohydrate and 12 g fat, plus 3 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

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