Vegetable Salad with Coconut Dressing from Indonesian Regional Food and Cookery by Sri Owen

Name: Vegetable Salad with Coconut Dressing from Indonesian Regional Food and Cookery by Sri Owen
Ingredients: 3 tbsp chopped mint and basil or, in Indonesia, kemangi; 112 g/4 oz/1 cup carrots, peeled and roughly grated or cut into fine julienne strips; 1 bunch watercress, trimmed and washed, then drained; ½ cucumber, peeled, cut in halves lengthways, de-seeded and thinly sliced; 3 tbsp chopped spring onions/scallions; 6 small red radishes, or 112 g/4 oz/1 cup white radish/mooli, cut into matchsticks; 112 g/4 oz/1 cup beansprouts, cleaned

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This is the basis of all vegetable salads with coconut dressing in this book. All the others are regional variants of urap, and naturally each has its own name. (See jukut murab.) Urap can be made ...

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Ingredients

3 tbsp chopped mint and basil or, in Indonesia, kemangi
112 g/4 oz/1 cup carrots, peeled and roughly grated or cut into fine julienne strips
1 bunch watercress, trimmed and washed, then drained
½ cucumber, peeled, cut in halves lengthways, de-seeded and thinly sliced
3 tbsp chopped spring onions/scallions
6 small red radishes, or 112 g/4 oz/1 cup white radish/mooli, cut into matchsticks
112 g/4 oz/1 cup beansprouts, cleaned