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4.3 from 21 votes

Coconut and Chili Kerabu Salad

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.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 people
Calories: 72 kcal
Course: Salad
Cuisine: Malaysian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.