Balinese Salad

Name: Balinese Salad
Yield: Serves 12 to 16
Cuisine: Indonesia
Ingredients: Freshly ground black pepper; Generous ½ cup vegetable oil; 6 to 18 Thai chiles or serrano or jalapeño peppers; 6 to 18 Thai chiles or serrano or jalapeño peppers; 1½ cups fresh lime juice, or more to taste; 6 to 18 Thai chiles or serrano or jalapeño peppers; 1½ pounds long beans; 3 cups shredded unsweetened coconut, preferably fresh (see box); 1½ medium-size green or savoy cabbages; 1½ medium-size green or savoy cabbages; Coarse salt (kosher or sea); Coarse salt (kosher or sea); 3 cups dried apricots, or 1½ pounds jackfruit; Coarse salt (kosher or sea); 3 cups dried apricots, or 1½ pounds jackfruit

Preparation info

Serves
12 to 16

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

A crisp, aromatic salad traditionally accompanies babi guling. Jackfruit is a tropical fruit with a brassy, apricotlike flavor. Apricots make a good substitute. Long beans look like twenty-inch green beans—they’re available at Asian markets, or you can use string beans or haricots verts.

Ingredients

3 cups dried apricots, or 1½ pounds jackfruit
Coarse salt (kosher

Asia
Indonesia
Vegan
Gluten-free
South East Asia
Spicy

Method

If you are using apricots, place them in a large bowl and add hot water to cover. Let the apricots soak for about 20 minutes, then drain them well and blot them dry with paper towels. Cut the apricots into ¼-inch-wide strips and place them in a large nonreactive mixing bowl.
If you are using jackfruit, remove the peel and any seeds and thinly slice them. Place the ja