Name: Vegetable salad with coconut dressing: Raw Vegetables
Cuisine: Indonesia
Ingredients: ½ a small coconut*; 1 slice terasi; ½ tsp chilli powder; 1 clove garlic; a pinch of sugar; juice of ½ a lime or 1 tbs very thick tamarind water; salt to taste; mint (in Indonesia, kemangi), chopped; spring onions, chopped; 90 g (3 oz) raw carrots, chopped; 1 bunch watercress; ½ cucumber, sliced; 90 g (3 oz) raw white cabbage, shredded

Preparation info

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Do not mix cooked and raw vegetables. If you are going to use raw, the selection given at the top of the next page would be a good one, but it can of course be varied in accordance with what is available and fresh.

Ingredients

1 bunch watercress
90 g (3 oz) raw carrots, chopped

Asia
Indonesia
South East Asia
Vegan
Gluten-free

Method

Break open the coconut and remove the flesh. Peel the brown rind from it, so that you have pure white coconut. Grate this. Then fry in oil (or grill) the slice of terasi for 1 minute on each side. Pound the terasi with the garlic, salt, sugar and chilli into a coarse paste, and mix this paste with the grated coconut. Add the lime juice, or the tamarind water.

Take all the vegetables tha

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Vegetable salad with coconut dressing: Raw Vegetables

Ingredients

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