Name: Vegetable Crudités Dipped in Sambal (Lalapan)
Yield: Makes 4–6 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: 2 Roma tomatoes quartered; ¼ lb (115 g) green beans, blanched; 1 chayote, peeled, seeded, cut into wedges, and blanched; 4 cabbage leaves, chopped into 2–3 inch (5–7.5 cm) squares and blanched; 1 cucumber, sliced or cut into spears; Handful lemon basil leaves or Thai basil leaves; 1 carrot, peeled and cut into sticks; ½ cup (120 ml) sambal of your choice

Preparation info

Makes
4–6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Lalapan is a Sundanese salad that comprises an assortment of raw and cooked vegetables usually served with sambal terasi. It is a unique Indonesian dining experience and an easy way to include vegetables in a meal. Lalapan often accompanies fried or grilled meat and seafood dishes and acts as a palate cleanser to counter the richness of a meal. For Julia and many Indonesians, lalapan makes a meal complete.

There are no hard-and-fast rules for which vegetables and sa