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.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Malaysian Recipes
Cuisine: Salad
Keyword: Coconut and Chili Kerabu Salad
Servings: 4 people
Calories: 72kcal
- 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 (2.5cm) gingerroot, peeled
To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the ginger root into the bowl, discarding the fibrous bits, and mix well.
Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.
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.
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.
Serving: 4people | Calories: 72kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1429mg | Fiber: 2g | Sugar: 9g