Indonesian sweet coconut and basil salad

This salad can be defined with the words crunchy and fresh. The base of the salad is crunchy Napa (Chinese) cabbage loaded with green beans, cucumbers, and the delicate sweetness of freshly grated coconut. I also added some red bell pepper and cherry tomatoes for a pop of colour. The fresh Thai basil and spicy dressing pull the salad together. The complex flavours of Kaffir lime leaves, Thai chillies, galangal and sweetness from the palm jaggery make this the perfect sweet and spicy dressing. This perfect salad is wonderful on a hot summer day; light, fresh, and so delicious.

The chef suggested serving this salad with Indonesian barbecued sweet soy chicken, the pairing was perfect.

This is an excellent modern cookbook that explores Indonesian cuisine. Filled with amazing photographs and recipes, it is a wonderful introduction to this otherwise complex cuisine.

For more recipes from this cookbook, click here.

Ingredients:

2-3 Thai red chillies, sliced

1/2 teaspoon galangal, minced

1/2 Kaffir lime leaf

Salt, to taste

3-4 tablespoons dark palm sugar or jaggery

1/2 cup shredded fresh coconut

1 small Napa cabbage, shredded

1 cup tender green beans, finely sliced

2 cucumbers, peeled, quartered and diced

1 red bell pepper, finely diced (optional)

15 cherry tomatoes, halved horizontally (optional)

1 red pepper, diced

1/2 cup Thai basil, shredded

Mix the chillies, galangal, Kaffir lime leaf, salt and sugar and pound in a mortar and pestle till smooth. Alternatively, you can pulse this in a small blender to make a smooth paste. Add the coconut shreds and mix in. Taste for sweetness, spice and flavour; the dressing should be bold and wonderful to compensate for the leaves. Set aside.

Add the vegetables to a bowl. When ready to serve, drizzle the dressing on top and toss at the table. Serve immediately, garnished with Thai basil.