Mixed Salad With Coconut Dressing
By: wina_wini
Published: Thursday, December 2, 2010 - 2:26am

Ingredients




250 grams bean sprouts, washed and drained, tails removed
100 grams sliced string beans
150 grams thinly sliced cabbage
150 grams water spinach, thick end discarded, leaves and stems sliced
For Coconut Dressing
3 red finger-length chilies, sliced
3 cloves garlic, peeled
2 centimeters fresh galangal root, peeled and sliced
1/2 teaspoon ground coriander
3 kaffir lime leaves, sliced
1 tablespoon shaved palm sugar
salt to taste
200 grams grated fresh coconut
(note: if possible use freshly grated coconut, you'll see the difference)

Preparation

1 Grind all the coconut dressing ingredients except the coconut in a food processor or using mortar and pestle 2 Transfer the spice paste to a heatproof bowl and stir in the grated coconut until mix well 3 Place the bowl in a steamer, cover and steam for 30 minutes. 4 Transfer to another bowl and set aside to cool 5 Blanch the vegetables separately. Drain all vegetables and place them in a serving plate. 6 Add the coconut dressing and toss 7 Serve at room temperature

About


Mixed Salad with Coconut Dressing or Urap is the classic refreshing salad of Indonesia. Make sure the vegetables are not cooked through but retain some bite. If possible use the freshly grated coconut, you’ll see the difference