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Top down view of urab sayur in a light brown bowl, with condiments around it

9 Ingredient Balinese Urab Sayur

  • Author: Jess Saunders
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan


Urab Sayur is a fragrant, warm vegetable salad with toasted coconut. It’s lovely and light, and slightly spicy. All you need is 9 ingredients and less than 25 minutes. Plus, you can switch out the cabbage and spinach for any other seasonal greens.


Units Scale
  • 200g green beans - chopped into 1 inch pieces
  • 300g spinach
  • 300g cabbage - shredded
  • 150g beansprouts
  • 2 shallots - chopped
  • 6 kaffir lime leaves - shredded
  • 1 cup desiccated coconut
  • 3-6 tbsp sambal
  • 1 tbsp lime juice
  • 1/2 tsp salt


  1. Toast the desiccated coconut in a sauté pan. Watch the coconut closely, it should go from white to golden, but not to brown. Set aside once golden.


  • Usually blanching would mean plunging the vegetables into ice cold water after boiling for a short amount of time. As this salad is served warm, we don’t do this. We still use the term ‘blanching’ for ease.
  • The toasted coconut should be golden, not brown for the optimum flavour (please see the pictures).
  • Try swapping out the cabbage and spinach for seasonal greens, but try to keep the green beans and beansprouts, as these are key ingredients for a traditional version of this recipe.
  • This salad is best served on the day it is made. It will keep well in the fridge for a couple of hours, but any longer and it will start to release water and the vegetables will wilt.
  • This recipe doesn’t freeze well.
  • Category: Lunch
  • Method: Stove-top
  • Cuisine: Indonesian

Keywords: Urab Sayur, urap, urap-urap

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