URAP SAYUR
INDONESIAN BLANCHED VEGETABLE SALAD
WITH SPICY TOASTED COCONUT & PEANUTS
I spent years dodging salads until I ran smack-bang into this one.
You simply can’t run from the flavour in this blanched vegetable salad. It first tickled my palate in Bali, and now I make it all the time. The vegetables are blanched briefly before being mixed with a fresh, spicy sambal and toasted coconut and peanuts.
This has more than enough flavour to carry a meal but you truly want to try it in Indonesian Mixed Rice (Nasi Campur) combined with (you guessed it!) rice, sambal, veggies and for our vegan version a veggie protein source like tofu, tempeh or seitan.
Briefly blanch the vegetables.
Make a spicy mix to mix into the toasted coconut and peanuts.
Mix and mash everything together.
Serve with kering tempe and rice for a free trip to Bali (for your tastebuds)!
This spiced Bali-inspired Urap Sayur salad is what got me to stop dodging salads and finally settle down with this one.
It’s hard to give portions as we serve this in small allocations as part of a larger share of side dishes in Nasi Campur. If serving with rice and a few other sides, you should be able to get 6 to 8 people to have a decent serve of the quantity given below. As always, use the portion adjuster to scale this recipe up or down as you need.
Urap Sayur (Indonesian Blanched Vegetable Salad)
Ingredients
- 350g snake or green beans
- 1 cup fresh bean sprouts, washed
- 2 large carrots
- ⅔ cup dried shredded coconut
- 1 cup salted peanuts
- 2 big ass shallots
- 3 fat cloves garlic
- 3-4 red chillies
- 2 makrut lime leaves (also known as kaffir)
- 1 lime’s worth of juice
- 2 teaspoons palm or white sugar
- 1 tablespoon vegan fish sauce (or soy sauce)
- 1 tablespoon vegetable oil
Instructions
- French cut (or shred) the green beans by trimming the ends off and halving them lengthwise. Use a mandolin or spiral cutter to cut the carrot into matchsticks. You may also like to crush the peanuts or leave them as-is. Crushing half of the peanuts is great for textural diversity, though! Your call.
- Bring a pot of water to a rolling boil, then blanch the green beans, carrots and bean sprouts in the water for 2 to 3 minutes. Strain in a colander.
- Chuck the coconut and peanuts into a hot, dry pan and swish about until the coconut becomes golden - watch carefully! Keep the pan contents moving so nothing browns prematurely. Remove once lightly golden and get them out of the hot pan right away. Once I strain my vegetables, I return the same pot to the heat, let the moisture evaporate then do this step in the same pan.
- Make the sambal by finely chopping the shallots, 2 of the garlic cloves and the chillies. Roll up the lime leaves and chop them finely, too. You can use them in this state, or use a food processor or blender to turn it into a paste.
- Add the oil to a wok or wide saucepan over high heat. Add the sambal ingredients, stirring for 2 minutes. Pour in the sugar, lime juice and fish sauce/soy sauce and switch off the heat. Reserve a little of the coconut mixture and stir the rest through. Add the strained vegetables and grate the remaining garlic clove in.
- Mix and mash everything thoroughly together to really get the flavour into the vegetables. If you let the mixture cool a little, using your hands to squeeze the ingredients together is super effective. Serve with the remaining peanut-coconut mixture scattered over the top.
Nutrition Facts
Calories
282.67Fat
20.65 gSat. Fat
7.64 gCarbs
19.97 gFiber
6.96 gNet carbs
12.99 gSugar
8.04 gProtein
10.26 gSodium
369.19 mgCholesterol
0 mg
