Urap Coconut Dressed Vegetables
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.
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
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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.
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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.
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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.
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4
Combine all the blanched vegetables in a large bowl. Add the seasoned coconut mixture and toss well to coat everything evenly.
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5
Serve at room temperature as a side with steamed rice and a main protein.