Vegan Urap Sayur (Mixed Vegetable Salad)

Ingredients

• 2 cups Spinach
• 1 cup Long Beans
• 1 cup Bean Sprouts
• 1 cup Cabbage
• 1 cup Shredded Coconut
• 2 cloves Garlic
• 2 Shallots
• 1-2 Red Chili Peppers
• 2 Kaffir Lime Leaves
• 1 tbsp Palm Sugar
• 1/2 tsp Salt

Instructions

1. 1Wash the 2 cups of spinach, 1 cup of long beans, 1 cup of bean sprouts, and 1 cup of cabbage. Cut the 1 cup of long beans into 1-inch (2.5 cm) pieces and finely shred the 1 cup of cabbage.
2. 2Fill a large pot with 1-2 inches (2.5-5 cm) of water and bring it to a rolling boil over high heat (212°F / 100°C). Place a steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.
3. 3Add the 1 cup of long beans and 1 cup of cabbage to the steamer basket. Cover and steam for 3-5 minutes, until they are tender-crisp and bright green. Remove them from the steamer and set aside.
4. 4Add the 2 cups of spinach and 1 cup of bean sprouts to the same steamer basket. Cover and steam for 1-2 minutes, until the spinach is wilted and the bean sprouts are tender-crisp. Remove all steamed vegetables and spread them on a clean surface to cool slightly and dry.
5. 5Peel the 2 cloves of garlic and 2 shallots. Remove the stems from the 1-2 red chili peppers (remove seeds for less heat). Remove the central vein from the 2 kaffir lime leaves and finely chop them. In a mortar and pestle, or a small food processor, combine the 2 cloves of garlic, 2 shallots, 1-2 red chili peppers, finely chopped 2 kaffir lime leaves, 1 tablespoon of palm sugar, and 1/2 teaspoon of salt; grind or process until a fine, smooth paste forms.
6. 6In a medium mixing bowl, add the 1 cup of shredded coconut. Add the prepared spice paste to the shredded coconut and mix thoroughly with a spoon or your hands until the coconut is evenly coated with the paste.
7. 7Add the cooled, steamed 2 cups of spinach, 1 cup of long beans, 1 cup of bean sprouts, and 1 cup of cabbage to the bowl with the spiced coconut mixture. Gently toss all the ingredients together until the vegetables are evenly coated with the coconut dressing. Serve warm or at room temperature.

Related Guides