Coconut and Chili Kerabu Salad
User Reviews
4.3
21 reviews
Good
Coconut and Chili Kerabu Salad
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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.
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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 Information
Show Details
Serving
4people
Calories
72kcal
(4%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1429mg
(60%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 72kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1429mg | 60% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
21 reviews
Good
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