Balinese Mixed Vegetable Salad with Spiced Coconut

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Jukut urab is a classic Balinese side of lightly blanched vegetables tossed with a fragrant dressing of toasted coconut, fresh herbs, chili, and lime. It is served at room temperature alongside rice and grilled proteins, where the toasted coconut and chili-spiked dressing carry the dish.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 16 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 8 gSugar
• 7 gProtein
• 380 mgSodium
• 650 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the vegetables

• 200 g long beans, trimmed and cut into 4 cm pieces
• 150 g mung bean sprouts, rinsed
• 150 g baby spinach leaves
• 200 g napa cabbage, finely shredded
• 1 medium carrot, peeled and julienned
• 1 Lebanese cucumber, thinly sliced

For the spiced coconut dressing

• 150 g fresh grated coconut (or unsweetened desiccated coconut)
• 3 large shallots, thinly sliced
• 3 garlic cloves, finely chopped
• 3 red bird's eye chilies, finely chopped
• 1 tsp toasted coriander seeds, ground
• 1 tsp terasi (shrimp paste), toasted (optional)
• 4 kaffir lime leaves, very finely shredded
• 1 tbsp coconut oil
• 1 tbsp palm sugar, grated
• 2 tbsp fresh lime juice
• 1 tsp fine sea salt, plus extra for blanching water

Directions

1. Toast the grated coconut in a dry wok over medium-low heat, stirring constantly for 5-7 minutes until evenly golden and fragrant; transfer to a bowl and set aside.
2. Return the wok to medium heat with the coconut oil and sauté the shallots, garlic, chilies, ground coriander, and shrimp paste for 3-4 minutes until softened and aromatic; do not brown.
3. Stir the toasted coconut, shredded kaffir lime leaves, palm sugar, lime juice, and salt into the spice mixture; taste and adjust seasoning, then set the dressing aside.
4. Bring a large pot of well-salted water to a boil. Blanch the long beans for 2 minutes, then add the bean sprouts and spinach for 30 seconds more; drain immediately and refresh under cold running water to set the colour.
5. Combine the blanched long beans, sprouts, and spinach in a large bowl with the cabbage, carrot, and cucumber; gently squeeze out excess water from the greens first.
6. Add the spiced coconut dressing to the vegetables and toss thoroughly so every strand is coated; let the salad rest for 5 minutes so the flavours mingle.
7. Pile onto a serving platter, garnish with extra toasted coconut and a wedge of lime, and serve at room temperature as part of a Balinese meal.

Cook’s Notes

• Always toast the coconut slowly on medium-low heat; high heat scorches it and turns the dressing bitter.
• Blanch the greens only until they wilt so they keep their bright colour and a slight crunch.
• Refresh blanched vegetables under cold water and squeeze gently to remove moisture so the dressing clings instead of sliding off.
• For a fully vegetarian version, skip the terasi and add an extra pinch of salt plus a teaspoon of miso for umami depth.
• Jukut urab is best eaten the same day, but the dry dressing can be kept in an airtight container for up to 3 days and tossed with fresh vegetables just before serving.

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