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Malaysian Kerabu (Coconut and Chili Salad)

Course Salad
Cuisine Malaysian
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4
Author International Cuisine


  • 1/2 cup shredded coconut
  • 1/2 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:
  • 1/4 cup fish sauce
  • juice of 2 limes
  • 2 teaspoons sugar
  • 1 inch gingerroot, peeled


  • To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.
  • Grate the gingerroot into the bowl, discard the fibrous bits and mix well.
  • put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion
  • Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.
  • 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.