Urap - Salad with Grated Coconut Dressing

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4


  • 250 gram grated coconut
  • Grind the following into spice paste
  • 8 red cayenne chilies (Indonesian: cabe merah keriting)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 8 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 inch kaempferia galanga (Indonesian: kencur) (*)
  • 50 gram palm sugar (Indonesian: gula Jawa)
  • 2 teaspoon salt
  • Suggested blanched vegetables
  • cabbage (Indonesian: kol)
  • spinach (Indonesian: bayam)
  • morning glory/water spinach (Indonesian: kangkung)
  • cassava leaves (Indonesian: daun singkong)
  • green beans (Indonesian: buncis)
  • snake beans (Indonesian: kacang panjang)
  • bean sprouts (Indonesian: tauge)


  1. Prepare a steamer.
  2. In a mixing bowl, stir together grated coconut with the spice paste until well combined. Steam the grated coconut mixture for 25 minutes.
  3. To assemble the salad, toss together blanched vegetables of your choice with some of the grated coconut dressing until the vegetables are fully coated. Transfer this to a serving plate and top with some more of the coconut dressing. Serve at room temperature.


  • (*) Ginger can be used if not available.

Another great recipe by https://dailycookingquest.com.