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Side angle of Urap Salad, highlighting the texture of the grated coconut and crisp vegetables.

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
Cook Time 10 minutes
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