Coconut and Chili Kerabu Salad

Coconut and Chili Kerabu Salad: My version is all raw, so it’s super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.

Today, we have a guest post from rising celebrity chef John Gregory Smith who is based in London.

You can check out his cooking video of this kerabu salad here.

This vibrant fresh Malaysian salad was inspired by my trip to Penang several years ago.

After a busy day eating Dim Sum in Chowrasta market in Chinatown and delicious roti canai in Little India we stopped off for a proper meal at a wonderful restaurant called Minah.

Minah was a typical Malay style restaurant, where fabulous food was cooked and presented buffet style.

We ate so well; grilled fish with a tamarind dip, rich beef rendang, Ulam salad that had juicy cucumber and pineapple and lastly a wonderful beansprout salad – Kerabu.

It was crunchy, hot and so delicious and worked so well with the beef curry, absorbing all the rich flavours.

My version is all raw, so it’s super quick to make.

It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.

How Many Calories Per Serving?

This recipe is only 72 calories per serving.

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Coconut and Chili Kerabu Salad Recipe

Servings 4 people

Coconut and Chili Kerabu Salad: My version is all raw, so it’s super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.

Calories 72 kcal

Author Bee | Rasa Malaysia

Ingredients

• 1/2 red onion, thinly sliced
• 2 tablespoons shredded coconut
• 1 red bell pepper, seeded and thinly sliced
• 2 1/4 cups bean sprouts
• 1/2 red chili, seeded and finely chopped
• 1 small handful mint leaves, roughly chopped

FOR THE DRESSING:

• 4 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 teaspoons sugar
• 1- inch piece gingerroot, peeled

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Directions

1. 1

   To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the gingerroot into the bowl, discarding the fibrous bits, and mix well.

2. 2

   Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.

3. 3

   Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously, 
30 to 40 seconds until the coconut turns a lovely golden brown. Tip it onto a plate and 
set aside.

4. 4

   To assemble the salad, add the red pepper, bean sprouts, red chili and mint to the 
onion mixture and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the roasted coconut over the top and serve immediately.

Nutrition Facts

Coconut and Chili Kerabu Salad Recipe

Amount Per Serving (4 people)

Calories 72 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1429mg62%

Potassium 270mg8%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 9g10%

Protein 3g6%

Vitamin A 985IU20%

Vitamin C 59.3mg72%

Calcium 19mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad

Cuisine: Malaysian

Keyword: Coconut and Chili Kerabu Salad