Page title and description
Salads
Indonesian green vegetable salad with coconut dressing
Ingredients
main
- 450g mixed green vegetables, such as French beans, Chinese cabbage, Hispi cabbage or spinach
- ¼-½ cucumber
- mint leaves, shredded, to garnish
for the dressing
- 100g desiccated coconut
- 1 garlic clove
- 1 green chilli, deseeded and chopped
- 1cm piece of blachan (dried shrimp paste), if available
- juice of 1 lemon or 2 limes
- sugar, to taste
- sea salt
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
main
-
Step 1
Blanch French beans in boiling water for 2-3 minutes until just cooked. Drain and then rinse immediately in cold water to retain the colour. Shred cabbage and spinach, but not too finely, blanch in boiling water for 1 minute, then drain. Refresh in cold water and drain again. Cut the cucumber into 2.5cm lengths and then cut each chunk into 10 pieces.
For the dressing
-
Step 1
put the coconut and 150ml water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and leave to cool. In a pestle and mortar, pound the garlic and chilli to a paste with the blachan, if using, then mix in the coconut. Add the lemon or lime juice, plus sugar and salt to taste. -
Step 2
Transfer the dressing to a large bowl, then add the prepared vegetables. Toss well and serve sprinkled with the shredded mint.
