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Yield
4 servings
Type
Vegan
Time
20 minutes
Level
Beginner
Chop and fry the shallots then set aside.
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Toast the desiccated coconut until golden.
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Blanch all of the vegetables in a pan of boiling water. Simmer green beans and cabbage first, then add the spinach and beansprouts once off the heat.
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Put the veggies, fried shallots, shredded kaffir lime leaves, and toasted coconut into a large mixing bowl with lime juice and sambal.
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Add more lime juice, sambal and salt depending on how spicy or sour you would like the salad to be. Serve up either as a main, a side or as part of a Nasi Campur, and enjoy!
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