Urap – Indonesian Vegetable Salad with Spiced Coconut

Urap (sometimes called Urap-Urap) is a beloved Indonesian side dish featuring blanched vegetables tossed in a fragrant, spiced coconut mixture. It’s light, refreshing, and full of earthy, zesty, and umami-rich flavour from ingredients like galangal, garlic, shallots, kaffir lime, and turmeric.

Traditionally served as part of a Javanese feast or alongside grilled proteins, this version is plant-based, vibrant, and perfect as a side or standalone salad. Plus, it’s naturally dairy-free, gluten-free, and low-carb friendly – ideal for warm days or anyone looking for a delicious veggie-forward dish!

Why You’ll Love Urap

Fragrant, fresh & full of flavour – thanks to herbs, lime, and toasted coconut
Low-carb & anti-inflammatory – turmeric, galangal, and leafy greens shine here
Naturally vegan – all plant-based and easily adjustable
Perfect with grilled tofu or tempeh – makes a gorgeous complete meal

Urap – Indonesian Vegetable Salad with Spiced Coconut

This dish is a beautiful celebration of vegetables and spice—light, aromatic, and packed with flavour. Serve it warm or cool, as a side or main, and enjoy a true taste of Indonesia in every bite.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Salad, Side Dish

Cuisine Indonesian

Servings 4

Calories 150 kcal

Ingredients

  

Vegetables

• 2 cups green beans cut into 2-inch pieces
• 2 cups baby spinach
• 1 cup sprouts bean or pea

Coconut Mixture

• 1/2 cup desiccated coconut unsweetened
• 2 tbsp coconut oil
• 1 tsp turmeric powder
• 1 kaffir lime leaf stem removed, finely chopped
• 1/2 tsp salt
• 1 tsp monk fruit or coconut sugar or any sweetener of choice

Spice Paste

• 2 cloves garlic
• 1 tsp galangal powder or fresh, grated
• 3 shallots peeled

To Sevre

• 1 lime juiced and zested
• fresh coriander

Instructions

 

Blanch the Vegetables

• Bring a pot of water to the boil and blanch the green beans, spinach, and bean sprouts for 2–3 minutes each. Drain and set aside.

Make the Spice Paste

• In a food processor, blender, or mortar and pestle, blitz together the galangal, garlic and shallots until a smooth paste forms.

Toast the Coconut Mixture

• In a pan, heat the coconut oil over medium heat.
• Add the spice paste and cook gently for 5 minutes.
• Stir in the turmeric and kaffir lime leaf (if using). Sauté for another 2 minutes, until the mixture is fragrant.
• Stir in the desiccated coconut, salt, and monk fruit/coconut sugar.
• Cook for 2–3 minutes, stirring constantly, until the coconut is slightly toasted and aromatic.

Combine & Toss

• In a large bowl, combine the blanched vegetables with the spiced coconut mixture.Toss until everything is evenly coated.

Finish & Serve

• Squeeze over the lime juice and garnish with fresh coriander and lime zest. Serve warm or at room temperature.

Notes

Tips & Variations

✔️ Switch up your veg: Try it with shredded cabbage, blanched broccoli, or lightly sautéed zucchini.
✔️ Want protein? Serve with grilled tempeh, tofu skewers, or sticky coconut cauliflower rice.
✔️ Extra crunch: Top with toasted peanuts or sesame seeds before serving.
✔️ More tang: Add extra lime juice or a splash of tamarind water for a brighter finish.

Nutritional Breakdown (Per Serving for 4 Servings)

Calories: ~150 kcal
Carbs: ~10g
Protein: ~3g
Fat: ~11g
Fibre: ~4g
Sugar: ~2g (from coconut)

 

Keyword blanched veggie salad, coconut side dish, dairy-free coconut salad, galangal coconut vegetables, Indonesian coconut salad, low-carb Indonesian side, plant-based Southeast Asian recipe, turmeric vegetable salad, urap recipe, vegan Indonesian dish