Malaysian Kerabu (Coconut and Chili Salad)
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Malaysian
Serves: 4
  • ½ cup shredded coconut
  • ½ red onion, sliced thinly
  • 1 red bell pepper, seeded and sliced thnly
  • 2 cups bean spouts
  • 1 red chili, seeded and minced
  • For the dressing:
  • ¼ cup fish sauce
  • juice of 2 limes
  • 2 teaspoons sugar
  • 1 inch, gingerroot, peeled
  1. To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.
  2. Grate the gingerroot into the bowl, discard the fibrous bits and mix well.
  3. put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion
  4. Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.
  5. Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.
Recipe by International Cuisine at