Spicy Balinese Vegetable & Coconut Salad
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Spicy Balinese Vegetable & Coconut Salad
Recipe by Courtney Roulston
Dietaries – Vegetarian, vegan, gluten-free
Serves – 4 as a side
Prep Time – 15 mins
Cooking Time – 15 mins
Ingredients
2 bunches snake beans
1 large carrot, peeled, julienned
3 cups fresh bean sprouts
1 bunch English spinach, washed, roughly chopped
3 tbsp coconut oil or Squeaky Gate extra virgin olive oil
2 cloves garlic, sliced
2 shallots, peeled, sliced
2 long red chillies
1 cup freshly grated coconut
2 tbsp lime juice
2 tsp brown sugar
Sea salt
Black pepper
1/4 cup roasted peanuts, roughly chopped
Method
Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.
Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.
Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.
Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.
