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.
Servings: 4 people
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 (2.5cm) gingerroot peeled
Instructions
- To make the dressing, whisk together the fish sauce, lime juice, and sugar in a large bowl. Grate the ginger root into the bowl, discarding any fibrous bits, and mix well.
- Scatter the onion over the dressing and mix well. Let it sit for 5 to 10 minutes to soften the raw flavor of the onion.
- Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously for 30 to 40 seconds, until it turns a lovely golden brown. Transfer it to 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 toasted coconut over the top, and serve immediately.
Nutrition
Serving: 4people | Calories: 72kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1429mg | Fiber: 2g | Sugar: 9g