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This Indonesian salad, as with the tofu fritters in the previous post, is from Sri Owen. As with most salads, you can vary the ingredients depending on what you have available that fits with the style of the salad.

I have used –

cucumber – peeled and cut into long wedges

red peppers – cut into long strips

red cabbage – finely shredded and blanched in boiling water for 1 minute

edename beans – I’d got cooked frozen ones that I defrosted

cooked mung beans

Other options are –


carrots – cut into fine julienne


french beans – lightly cooked

chinese cabbage – shredded and blanched

broccoli florets – blanched

For the dressing –

2 tablespoons very finely chopped fresh coconut

2 tablespoons thick coconut milk

1/2 teaspoon finely chopped fresh red chilli

1/2 tablespoon finely chopped fresh mint

1/2 tablespoon finely chopped fresh basil

juice of 1/2 a lime

1/4 tablespoon brown sugar

salt to taste

Mix all the dressing ingredients together and then add them to the salad and mix well.