Kerabu Salad

This is a Malaysian salad. It is a very pretty salad. The time consuming part is slicing the vegetables very thinly. However, I do find that when I take the time to make a pretty salad, I always eat more vegetables. You could use a variety of vegetables and fruit in this salad. Mango is a common fruit used in Kerabu salad as well. Some even use a green unripe mango. For this recipe,  I used very common ingredients that I usually have in my fridge and pantry.

This salad is great as an appetizer or eaten on the side with practically anything.  Because of the lime it tastes very light and refreshing.


1/2 red onion, thinly sliced

1/2 orange pepper, thinly sliced

1/2 yellow pepper, thinly sliced

1/2 cucumber, deseeded, thinly sliced

1/2 jalapeno, thinly sliced

1 tbsp unsweetened dessicated coconut


1 1/2 tbsp fish sauce

juice of 1 lime

1 tsp sugar

2 tsp grated ginger


1. Mix the fish sauce, lime, sugar and ginger together in a glass bowl. Add the sliced onion and let it sit for 10 minutes. This will allow the onion to mellow.

2. Toss the remaining vegetables together.

3. Toast the unsweetened dessicated  coconut in a pan until brown. Do not let it burn.

4. When you are ready to eat, toss the onions over the rest of the vegetables. Mix together.

5. Sprinkle the coconut over the salad. Enjoy!


2 Comments (+add yours?)

  1. RFRF
    Feb 09, 2012 @ 20:08:26

    What a refreshing and delicious salad! I can’t wait to try it.


  2. oksanamamale
    Feb 09, 2012 @ 20:11:32

    Sounds delicious! Thanks for sharing this recipe.


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