Recipe
Urap - Indonesian Vegetable Salad
Indonesian Urap: A Burst of Freshness in Every Bite
4.3 out of 5
Urap is a traditional Indonesian vegetable salad that showcases the vibrant flavors and textures of the country's cuisine. This dish combines blanched vegetables with a fragrant coconut dressing, resulting in a refreshing and nutritious salad.
Metadata
Preparation time
20 minutes
Cooking time
5 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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200g (7 oz) green beans, trimmed and cut into bite-sized pieces 200g (7 oz) green beans, trimmed and cut into bite-sized pieces
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200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
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200g (7 oz) cabbage, thinly sliced 200g (7 oz) cabbage, thinly sliced
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1 cup freshly grated coconut 1 cup freshly grated coconut
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2 shallots, finely chopped 2 shallots, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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2 tablespoons tamarind juice 2 tablespoons tamarind juice
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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Salt to taste Salt to taste
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 10g, 8g
- Carbohydrates (total, sugars): 20g, 8g
- Protein: 4g
- Fiber: 6g
- Salt: 0.5g
Preparation
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1.Bring a pot of water to a boil and blanch the green beans for 2 minutes. Remove them from the water and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
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2.In the same pot of boiling water, blanch the bean sprouts for 1 minute. Transfer them to the ice water, drain, and set aside.
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3.Heat the vegetable oil in a pan over medium heat. Add the shallots and garlic, and sauté until fragrant and golden brown.
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4.Add the grated coconut and turmeric powder to the pan. Stir-fry for a few minutes until the coconut turns slightly golden.
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5.Remove the pan from heat and let the coconut mixture cool down.
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6.In a large mixing bowl, combine the blanched vegetables and the coconut mixture.
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7.Add tamarind juice and salt to taste. Toss everything together until well coated.
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8.Serve the urap salad at room temperature or chilled.
Treat your ingredients with care...
- Coconut — Use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.
Tips & Tricks
- To enhance the flavor, you can add a squeeze of lime juice or a sprinkle of fried shallots on top of the urap salad before serving.
- Feel free to customize the vegetables according to your preference. You can add blanched spinach, grated carrots, or even thinly sliced bell peppers to the salad.
- For a spicier kick, you can add a small amount of finely chopped chili peppers to the coconut dressing.
Serving advice
Urap is best served as a side dish alongside Indonesian main courses such as Nasi Goreng (Indonesian fried rice) or Rendang (spicy beef stew). It can also be enjoyed as a light and refreshing appetizer.
Presentation advice
To make the urap salad visually appealing, arrange the blanched vegetables on a serving platter and drizzle the coconut dressing over them. Garnish with fresh herbs like cilantro or mint leaves for an added pop of color.
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