Indonesian Vegetable Salad with Coconut and Spices

Ingredients

• 200 g green beans
• 2 medium carrots
• 150 g leafy greens (such as spinach or cabbage)
• 100 g shredded coconut (unsweetened)
• 2 cloves garlic
• 1 medium shallot
• 1 whole lime
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 200g green beans and 2 sliced carrots, cook for 3-4 minutes until bright and tender-crisp.

2. 2

   Add the 150g leafy greens to the pot and cook for 1 more minute, then drain and rinse with cold water to stop cooking. Squeeze out excess water.

3. 3

   In a dry skillet over medium heat, toast the 100g shredded coconut, stirring often, until golden and fragrant, about 5 minutes. Remove and set aside.

4. 4

   In the same skillet, heat 2 tbsp oil over medium. Add the 2 minced garlic cloves and 1 finely chopped shallot, cook until soft and golden, about 3 minutes.

5. 5

   In a large bowl, combine the cooked vegetables, toasted coconut, and the garlic-shallot mixture. Squeeze in the juice of 1 lime and add 1 tsp salt.

6. 6

   Toss everything together until well coated. Taste and adjust salt or lime if needed. Serve warm or at room temperature.

7. 7

   Optional: stir through a pinch of chilli flakes or grated ginger for extra heat if you have them.

Tools you’ll need

• large pot
• skillet
• large bowl
• knife
• cutting board

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