1cupgreen beans, cut into short lengths (about 150g)
2cupsmung or lentil sprouts, (about 150g)
3-4cupsspinach, roughly chopped (about 90-120g)
2clovesgarlic, finely sliced
1shallot, finely sliced
1long red chilli, finely sliced
1-2small hot red chillis, finely sliced (optional - see recipe notes)
1cupgrated fresh brown coconut, (or substitute dried thread coconut)
1lime, for squeezing
Salt and pepper to season, (preferably white pepper)
Start by blanching your vegetables. Bring a pot of water to a slow boil, drop in the green beans for 1 minute, then follow with the sprouts and spinach for 20-30 seconds. Drain all vegetables and rinse them under cold water to stop cooking. Set aside to drain.
Heat coconut oil in a small frypan (skillet) or wok over high heat. Add the sliced garlic, shallot and chillis and cook for 2-3 minutes, until fragrant and softened but not brown.
Combine the blanched vegetables, grated coconut (or thread coconut) and garlic mixture in a mixing bowl. Squeeze over the juice of a lime, and add a bit of salt and pepper. Get in there with your hands and give it a good mix together, scrunching it a bit to get the spices into everything.
This recipe will serve four people as a substantial side, or more as part of a meal with lots of side dishes.
Balinese recipes usually call for a combination of long (mild) red chillis, and small (hot) red chillis. The long red chilli here gives a mild heat to the salad, which is nice as it is. If you like spicy food you can add more long red chilli, or 1-2 small hot chillis to really amp it up.
Balinese shallots are very small, while New Zealand shallots are a lot bigger. I used one New Zealand shallot (about the length of my thumb) for this recipe, and about three Balinese shallots when I made the salad in Bali.