Urap Indonesian Vegetable Salad

Urap (Indonesian vegetables salad)

Urap (Indonesian vegetable salad)


120g              long beans (snake beans) washed and cut into 3 cm

100g              sweet white cabbage.

120g               bean sprouts, washed.

100g               hairy basil leaves, washed.

100g               cucumber, seeded and sliced thinly (cut them into chunks if                         you prefer the crunch).

1 litre             water for boiling the vegetables.

Vegetables can be changed according to availability or to your liking.


Ingredients for the salad dressing:

200g               freshly grated medium young coconut. (Steamed for about                            10 minutes)

3 pcs               large red chilies.

3 pcs               small chilies.

1 clove             garlic.

3 pcs               small red onions/shallots.

3 cm                kencur. (Kaempferia galangal)

5 pcs               kefir lime leaves (washed and shredded).

½ tsp             stock powder.



Boil the water on a high heat and wait until it is bubbling. Add the long beans and wait for 2 minutes, then add the cabbage, wait another 2 minutes then lastly add the beans sprout, and cook them for a further 1 minute.

Switch off the heat and drain the vegetables. Refresh under running cold water to stop further cooking; set aside.

In a mortar and pestle put together chilies, garlic, onions, kencur and kefir lime leaves to make a fine paste (alternatively, use a blender).

In an empty medium bowl mix together the chili paste, grated steamed coconut and stock powder; mix them well. The coconut dressing is now ready to use.

Now put the boiled vegetables, basil leaves, and cucumber in a big mixing bowl and add the coconut dressing, a little at a time, and mix them well.

Urap is now ready to serve, with grilled garlic chicken?