Sundanese Cuisine
Long Bean and Young Coconut Salad with Sweet Soy Sambal, Fresh Village-Style
Prep
20 min
Cook
10 min
Servings
4
Level
Easy
This salad is inspired by the classic village-style raw vegetable dishes (lalapan) of Sunda, combining crisp boiled long beans with savory-fresh grated young coconut, drizzled with a spicy-sweet soy sambal that's totally addictive. The flavor is light, unique, and rarely found on trendy salad menus since it highlights authentic local flavors. Perfect as a daily healthy dish or a side for warm rice.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams long beans
- 150 grams grated young coconut
- 100 grams short bean sprouts
- 100 grams boiled sweet corn kernels
- 6 pieces red bird's eye chilies
- 3 pieces curly red chilies
- 4 shallots
- 2 cloves garlic
- 4 tbsp sweet soy sauce (kecap manis)
- 2 tbsp lime juice
- 1/2 tsp roasted shrimp paste (terasi)
- 1 tsp shaved palm sugar
- 1/2 tsp salt
- 2 tbsp fried shallots
- 1 handful fresh basil (kemangi)
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👩🍳 Instructions
- 1 Cut the long beans into 1.5-2 inch pieces, then boil in boiling water with a little salt for 2-3 minutes until slightly softened but still crisp. Drain, then briefly soak in ice water to keep the color bright green.
- 2 Boil the bean sprouts briefly, about 30 seconds only, don't let them get soggy. Drain and set aside together with the boiled sweet corn kernels.
- 3 Dry-roast the grated young coconut in a pan without oil over low heat for 3-4 minutes, stirring constantly, until slightly dry and fragrant — be careful not to burn it. Set aside.
- 4 For the sweet soy sambal: coarsely grind the bird's eye chilies, curly red chilies, shallots, garlic, and roasted shrimp paste until fairly fine.
- 5 Transfer the sambal to a bowl, add the sweet soy sauce, lime juice, shaved palm sugar, and salt. Mix well and adjust the seasoning until the spicy, sweet, and sour flavors are balanced.
- 6 Arrange the long beans, bean sprouts, and sweet corn on a serving plate. Sprinkle the roasted coconut on top.
- 7 Drizzle with sweet soy sambal to taste, then sprinkle with fried shallots and fresh basil leaves.
- 8 Serve immediately while the vegetables are still crisp and the sambal still tastes fresh.
💡 Tips
• Don't boil the long beans too long so they stay crisp and bright in color — soak them in ice water right after boiling.
• Dry-roast the young coconut over low heat, stirring constantly, so it doesn't burn — this is the key to its signature savory aroma.
• The sweet soy sambal can be made spicier or sweeter to taste — just adjust the amount of bird's eye chilies and palm sugar.
• For extra freshness, add thinly sliced cucumber or white cabbage as a topping.
📊 Nutrition Facts / serving
165
Calories (kcal)
5 g
Protein
8 g
Fat
20 g
Carbs
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