Coconut and Chili Kerabu Salad

Coconut and Chili Kerabu Salad

Coconut and Chili Kerabu Salad
Coconut and Chili Kerabu Salad

This amazing Coconut and Chili Kerabu Salad is the number 1 hit where the Asian cuisine is concerned. It’s light and refreshing!

Serves: 4

Time: 20 mins.


2 ¼ cups bean sprouts

½ red chili, seeded and chopped finely

1 red bell pepper, seeded and sliced thinly

½ red onion, thinly sliced

2 tablespoons shredded coconut

A small handful of mint leaves, chopped roughly

For Dressing:

2 teaspoons sugar

4 tablespoons fish sauce

Juice of 2 limes, freshly squeezed

1” piece gingerroot, peeled, grated


For Dressing:

  1.   Whisk the lime juice together with fish sauce and sugar in a large bowl.
  2.   Add the grated ginger root into the bowl; discard the fibrous bits and mix well.
  3.   Scatter the onion on top of the dressing; mix well and set aside for a couple of minutes at room temperature.
  4.   In the meantime, over med heat in a small skillet; toast the coconut until turns a lovely golden brown, for a couple of seconds, stirring continuously.
  5.   Tip it onto a clean, large plate and set aside.
  6.   For assembling: Add bean sprouts together with red pepper, red chili and mint to the onion mixture; toss evenly coated.
  7.   Transfer the contents to a clean, large-sized serving bowl; scatter the roasted coconut on top. Serve immediately and enjoy.

Originally posted 2021-05-08 21:33:58.