Urab sayur is a boiled vegetable salad traditional from Indonesia. What characterizes the dish is its dressing made with grated coconut and seasonings. A refreshing dish!
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Recipe Urab Sayur, a salad dish with coconut dressing

Indonesian Coconut and Vegetable Salad

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Urab sayur is a boiled vegetable salad traditional from Indonesia. What characterizes the dish is its dressing made with grated coconut and seasonings. A refreshing dish!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Indonesia
Servings 4 portions

Adjust servings

Ingredients

  • 1 cup long beans - or green beans cut into pieces of 3 cm
  • 2 cups spinach leaves
  • 1 cup cabbage - chopped
  • 1 cup bean sprouts
  • 1 tbs coconut oil
  • 2 cloves garlic - minced
  • 1 red chilli - sliced
  • 2 leaves kaffir lime - or the zest of 1 lime
  • 1 cm ginger - grated
  • 1 shallot - or ¼ onion – finely chopped
  • 1 cup coconut - grated
  • salt and black peper - to taste
  • fresh turmeric - grated or powdered (optional)

Instructions

Start by bleaching the vegetables and leaves:

  • Put a pan with water and salt to boil
  • As soon as it boils, add the green beans and the bean sprout. Cook it for 3 minutes.
  • In the same pan add the spinach and the cabbage. Cook for another 1 minute.
  • With the help of a sieve, drain the water from the pan.
  • Put the sieve with the drained vegetables under cold water – this will cease the cooking. Put it aside.

Now, prepare the coconut dressing:

  • Add coconut oil to a frying pan, sauté garlic, onion, grated ginger, chilli and turmeric.
  • In a big bowl, mix the grated coconut with the sauteed spices.
  • Add a pinch of salt and the kaffir lime leaves (or the lime zest)
  • Mix it well!

Finishing the plate:

  • In a bowl, mix the boiled vegetables and leaves with the spiced grated coconut
  • Mix it well! The best is to use your hands, feel the food you are preparing!
  • Taste it and adjust accordingly – more salt? How about a lemon juice?

Notes

Cool Substitutions

  • Spinach – you can use any type of kale. For a truly Indonesian taste, consider using papaya leaf or cassava leaf.
  • Bean sprouts – remember that you want some crispness here – how about exploring other types of sprouts like lentils or sesame?
Tips
  • This recipe is tastier with freshly grated coconut, but you can also use the leftover coconut fibre from the process of making coconut milk.
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Menu Suggestion

Serve it with jasmine rice + fried tofu + sour vegetables soup (Sayur Assam)