Dish

Kerabu

Malaysian Salad

Kerabu is made with shredded vegetables, such as cabbage, carrots, and cucumber, as well as herbs, such as mint and cilantro. The salad is dressed with a spicy and tangy dressing made from lime juice, fish sauce, sugar, and chili flakes. The dish is typically served cold and can be customized to suit individual tastes. Kerabu is a healthy and low-calorie dish that is perfect for those who are watching their weight or trying to eat healthier.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Salad

Origins and history

Kerabu is a traditional Malaysian dish that originated in the northern region of the country. It is a popular street food and is often sold by vendors in small plastic bags. The dish has become popular in other parts of the world and is now commonly found in Malaysian restaurants.

Dietary considerations

Gluten-free, suitable for vegetarians (omit fish sauce), low in fat and calories

Variations

Kerabu can be customized by adding different vegetables or proteins. Some variations include adding sliced red onion, shredded chicken, or sliced beef. Vegetarians can substitute tofu for the fish sauce. Some recipes also call for adding peanuts or cashews for added crunch.

Presentation and garnishing

To prevent the vegetables from becoming soggy, dress the salad just before serving. For a spicier version of the dish, add more chili flakes or sliced chili peppers. Kerabu can be made ahead of time and stored in the refrigerator for up to 2 days. Garnish with additional cilantro or sliced chili peppers for added flavor and heat.

Tips & Tricks

When shredding the vegetables, make sure to cut them into thin, uniform pieces for a better texture. Use fresh herbs for the best flavor.

Side-dishes

Kerabu can be served as a side dish to a spicy main course, such as beef rendang or chicken curry. It can also be served as a light lunch or dinner on its own.