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Indonesian

Urap sayur

Non-vegetarian

Blanched green beans, spinach, bean sprouts and cabbage tossed with freshly grated coconut that has been steamed with chilli, garlic, shallot, galangal, lime leaf and palm sugar — a Javanese vegetable salad.

Urap sayur is an Indonesian salad, ready in about 40 minutes and made with coconut and green beans. It serves 4 and is rated easy to cook.

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Urap: blanched vegetables tossed with spiced grated coconut
Photo: Gunawan Kartapranata / Wikimedia Commons · CC-BY-SA-3.0
Prep
25 min
Cook
15 min
Total
40 min
Serves
4
Level
Easy
Calories
211

Ingredients

4 servings

For the spice paste

Equipment

Method

  1. Step 1

    Pound or blend the shallots (opens in a new tab), garlic (opens in a new tab), chillies, galangal (opens in a new tab), palm sugar (opens in a new tab), salt and shrimp paste (opens in a new tab) (if using) to a paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Mix the paste and lime leaves thoroughly into the grated coconut (opens in a new tab), wrap in a banana leaf or put in a heatproof bowl and steam over boiling water for 10 minutes, until the raw smell of the shallot (opens in a new tab) and garlic (opens in a new tab) has gone. Stir in the lime juice (opens in a new tab) and cool.

    Steaming cooks the raw spices and helps the coconut keep longer.

  3. Step 3

    Blanch each vegetable separately in boiling salted water until just tender — green beans (opens in a new tab) 3 minutes, carrot (opens in a new tab) and cabbage (opens in a new tab) 1–2 minutes, spinach (opens in a new tab) and bean sprouts (opens in a new tab) 20–30 seconds. Drain, refresh in cold water and squeeze dry.

  4. Step 4

    Just before serving, toss the vegetables with the spiced coconut (opens in a new tab) until evenly coated.

    • 2 min

About this dish

Origin
Java, Indonesia · Well documentedAlso popular in MalaysiaMore food from Indonesia
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Steamed, Blanched
Taste
spicy (chilli heat), aromatic / warmly spiced, sweet & savoury, fresh
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-fibre
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · High-fibre · Carb-conscious
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Whole-food focusedWorked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Coconut · Green beans · Shallot · Garlic · Fresh red chilli · Galangal
Techniques
Boiling · Steaming · Blanching

Allergens

  • Contains, can be adapted: Crustaceansfrom shrimp paste

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

211 kcal per serving

Estimated

1 serving ≈ 227 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 40%
  • Fat 51%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy211 kcal93 kcal
Protein5.2 g2.3 g
Carbohydrate23.3 g10.3 g
Net carbohydrate15.4 g6.8 g
Sugars11.9 g5.3 g
Added sugars3.2 g1.4 g
Fibre7.9 g3.5 g
Fat13 g5.7 g
Saturated fat11.2 g4.9 g
Trans fat——
Cholesterol0 mg0 mg
Sodium499 mg220 mg
Salt equivalent1.2 g0.6 g
Vitamins & minerals per serving
Potassium
677 mg
Calcium
96 mg
Iron
3.1 mg
Magnesium
70 mg
Vitamin A (RAE)
318 µg
Vitamin C
42 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
138 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: shrimp paste.
  • Not counted (tiny amounts or “to taste”): makrut lime leaves.
  • Galangal: Fresh ginger used as a stand-in: no galangal entry in FDC SR Legacy, and galangal is a closely related rhizome used in similar small amounts.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Squeeze the blanched greens well, or the coconut turns soggy.

Common mistakes

  • Mixing coconut and vegetables hours ahead — fresh coconut sours quickly once mixed with wet vegetables.

Serve with

  • With rice, fried tempeh and fried chicken, or as part of a nasi tumpeng spread.

Food safety

  • Fresh grated coconut spoils quickly: steam it as directed, keep it chilled and use within 1 day.

Storage

  • Keep the spiced coconut and vegetables separate; both keep 1 day in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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