Mixed Veggies With Coconut Salad

Adulthood is no longer the time to be like children, always saying no to vegetables! In fact, we need more nutrients from vegetables, especially green vegetables, and preferably colorful ones.

There are many ways to serve vegetables. It depends on your individual tastes. In my area, there's a vegetable salad, but it's not served raw.

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Indeed, not many people like vegetables served raw because it seems like they're just eating grass. People who learn to like eating vegetables will be surprised if they only eat raw vegetables. That's why vegetable salads really help vegetable lovers combine various flavors from the toppings and sauces they use. This will help enhance the flavor of the vegetables.

Like what I'm going to make this time, vegetable salad with coconut topping. It's very popular in Indonesia.

Grated coconut, especially with its spicy flavor, makes Indonesians love eating vegetables.

Making this vegetable salad is actually very easy. You can even use any of your favorite vegetables. It just takes a little work to make the coconut spicy. But if you can't handle spicy food, you can omit the chili peppers from the ingredients altogether.

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THE INGREDIENTS

• 200 grams of grated coconut
• 200 grams of tempeh
• 100 grams of carrots
• 100 grams of long beans
• 100 grams of Chinese cabbage

spicy coconut flavor

• 30 grams of chilies
• 5 cloves of shallots
• 5 cloves of garlic
• 1 tablespoon of salt
• 15 grams of brown sugar or white sugar

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COOKING INSTRUCTIONS

First, prepare all the ingredients. Cut the vegetables you'll use for this vegetable salad into thumb-sized pieces, and I cut the long beans into long pieces.

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Then I prepared the ground spices that I would mix with the grated coconut. I boiled the garlic, shallots, and chilies for about 5 minutes.

Then, drain them and start grinding them.

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I only used a traditional wooden hand spice grinder, but you can also use a blender or chopper. Don't forget to add the salt and sugar.

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Then, bring the water to a boil and boil all the vegetables for about 5 minutes. You can adjust the texture to suit your taste. But I don't think they should be too soft. So, I only cooked them for about 5 minutes.

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Then, for the tempeh, I cut them into thin slices. Then, I fried the tempeh until golden brown.

If you have a grill at home, that's even better for grilling the tempeh. But since I don't have one in my rental house, I just fried the tempeh.

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Then, it was time to cook the grated coconut with the ground spices I had just made. Heat a little vegetable oil and sauté the ground spices until fragrant.

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Then add the grated coconut and stir constantly. Don't let it burn. Use medium heat. Once the grated coconut has evenly mixed with the ground spices, turn off the heat and serve with the boiled vegetables.

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SERVE

Don't forget to chop the cucumber first. Then, place all the ingredients on a serving plate and add the spiced grated coconut. Mix well.

As a tip, don't mix all the spiced grated coconut with the vegetables. The spiced coconut can be stored for the next day and won't spoil.

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I enjoy this vegetable salad with rice because it can be served as a side dish. However, this dish can also be served as an appetizer. It depends on your personal preference. However, because the vegetable salad I made this time is spicy, it's more suitable as a side dish with rice. ❤️

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Best Regards,
Anggrek Lestari

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