Coconut and Chili Kerabu Salad

Name: Coconut and Chili Kerabu Salad
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 0.5 piece red onion, thinly sliced; 2 tbsp shredded coconut; 1 piece red bell pepper, seeded and thinly sliced; 2.25 cup bean sprouts; 0.5 piece red chili, seeded and finely chopped; 0.25 cup mint leaves, roughly chopped; 4 tbsp fish sauce; 2 tbsp lime juice; 2 tsp sugar; 1 inch gingerroot, peeled

A quick, all-raw Malaysian kerabu salad of crisp bean sprouts, bell pepper, chili, and mint tossed with a tangy fish sauce-lime dressing and toasted coconut.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

Calories

Protein

13g

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🧅red onion, thinly sliced½ piece

🫑red bell pepper, seeded and thinly sliced1 piece

🌱bean sprouts2¼ cup

🌶️red chili, seeded and finely chopped½ piece

🌿mint leaves, roughly chopped¼ cup

🍋lime juice2 tbsp

🫚gingerroot, peeled1 inch

Pantry

🥥shredded coconut2 tbsp

🐟fish sauce4 tbsp

🍬sugar2 tsp

Instructions

1
Whisk together the fish sauce, lime juice, and sugar in a large bowl to make the dressing.
2
Grate the ginger root into the bowl, discarding any fibrous bits, and mix well.
3
Scatter the thinly sliced red onion over the dressing and mix well.
4
Let the onion sit in the dressing for 5 to 10 minutes to soften its raw flavor.
7:30 timer
5
Meanwhile, toast the shredded coconut in a small skillet over medium heat, stirring continuously for 30 to 40 seconds.
0:35 timer
6
Once the coconut turns a lovely golden brown, transfer it to a plate and set aside.
7
Add the red bell pepper, bean sprouts, red chili, and mint to the onion mixture.
8
Toss everything together until all the ingredients are well coated in the dressing.
9
Transfer the salad to a serving bowl.
10
Scatter the toasted coconut over the top and serve immediately.

Free, no card required.

CuisineMalaysian