Coconut and Chili Kerabu Salad
Coconut and Chili Kerabu Salad: My version is all raw, so it’s super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 red onion (thinly sliced)
- 2 tablespoons shredded coconut
- 1 red bell pepper (seeded and thinly sliced)
- 2 1/4 cups bean sprouts
- 1/2 red chili (seeded and finely chopped)
- 1 small handful mint leaves (roughly chopped)
- 4 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1- inch (2.5cm) gingerroot (peeled)
Instructions
- 1
To make the dressing, whisk together the fish sauce, lime juice, and sugar in a large bowl. Grate the ginger root into the bowl, discarding any fibrous bits, and mix well.
- 2
Scatter the onion over the dressing and mix well. Let it sit for 5 to 10 minutes to soften the raw flavor of the onion.
- 3
Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously for 30 to 40 seconds, until it turns a lovely golden brown. Transfer it to a plate and set aside.
- 4
To assemble the salad, add the red pepper, bean sprouts, red chili, and mint to the onion mixture, and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the toasted coconut over the top, and serve immediately.