Kerabu Coconut & Chilli Salad
10m prep 1m 0s cook 11m ready
A refreshing Malaysian-style salad with a tangy fish sauce and lime dressing, crunchy bean sprouts, and toasted coconut. Ready in just 10 minutes.
Ingredients
- 0.5 red onion finely sliced
- 2 tbsp desiccated coconut
- 1 red (bell) pepper deseeded and finely sliced
- 200 g bean sprouts
- 0.5 red chilli deseeded and finely chopped
- 1 mint leaves roughly chopped
- 4 tbsp fish sauce
- 2 limes juice of
- 2 tsp sugar
- 2.5 root ginger peeled
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27 mg
- Iron: 0.99 mg
- Magnesium: 44.3 mg
- Phosphorus: 46.9 mg
- Potassium: 240 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp desiccated coconut
- 200 g bean sprouts
- 4 tbsp fish sauce
- 2 tsp sugar
Prepare
- 0.5 red onion, finely sliced
- 1 red (bell) pepper, deseeded and finely sliced
- 0.5 red chilli, deseeded and finely chopped
- 1 mint leaves, roughly chopped
- 2 limes, juice of
- Peel 2.5 root ginger
Let's Cook
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Step 1.
In a large bowl, whisk together 4 tbsp fish sauce, juice of 2 limes, and 2 tsp sugar until the sugar dissolves. Grate a 2.5cm piece of peeled ginger into the bowl, discarding any fibrous bits, and mix well.
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Step 2.
Add the finely sliced ½ red onion to the dressing and toss to coat. Set aside for 5–10 minutes to mellow the onion's rawness.
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Step 3.
While the onion sits, toast 2 tbsp desiccated coconut in a small frying pan over medium heat, stirring continuously, for 30–40 seconds until golden brown. Transfer to a plate to cool.
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Step 4.
Add the finely sliced red bell pepper, 200g bean sprouts, finely chopped ½ red chilli, and roughly chopped mint leaves to the onion mixture. Toss until everything is well coated with dressing.
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Step 5.
Transfer the salad to a serving bowl, scatter the toasted coconut over the top, and serve immediately.
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