Skip to Content

Vegetarian recipe for Indonesian sayur urap salad

Vegetarian recipe for Indonesian sayur urap salad

Indonesian sayur urap is a blanched vegetable based salad with shredded coconut dressing.

It originates from Java (one of the largest islands of the Indonesian archipelago).

Sayur means “vegetables”, and in this case, sayur urap means mixing blanched vegetables with spices and grated coconut until it is well blended.

In Bali, it is known as lawar and sometimes meat is used, like pork, so it would be called lawar babi. We took a cooking class in Ubud during our travels on Bali with Be Bali Day and learnt to make a vegetarian Indonesian sayur urap.

Indonesian Sayur Urap cooking class Ubud in Bali

Our Indonesian sayur urap made at our cooking class in Ubud, Bali

Ingredients for Indonesian sayur urap

  • 50g of green beans
  • 100g of fern leaves (or cabbage as an alternative)
  • 100g bean sprout
  • 100g bunch of spinach
  • 200g of freshly grated coconut (desiccated coconut is an alternative)
  • 1 tablespoon of shrimp paste
  • 3 shallots, sliced
  • 6 garlic cloves, chopped
  • 1 chilli, sliced
  • 4 kaffir lime leaves sliced
  • salt
  • 1 tablespoon of coconut oil (use vegetable oil as an alternative)
Vegetable ingredients for Indonesian sayur urap

Stefan with the vegetable ingredients for the sayur urap

How to make Indonesian sayur urap

1. Heat the coconut oil in a pan and reduce heat to medium.

2. Fry the shallot, garlic, chilli and sliced kaffir lime leaves for 2 minutes.

3. Mix in the shrimp paste, cooking for another minute and remove from the heat.

4. Cut the vegetables (long beans, fern leaves, bean sprouts and spinach) into small pieces and blanch (lightly cook) them for 2 minutes with a pinch of salt.

5. Remove the vegetables from the heat and place into a pan of cold water to stop them cooking then disregard the water.

Vegetables for Indonesian sayur urap in cold water

The blanched vegetables placed into a pan of cold water to stop them cooking

6. Mix the vegetables with the shrimp/shallot/garlic paste.

7. Mix in the grated coconut and a pinch of salt, and serve with other Indonesian prizes like perkedel jagung.

Indonesian sayur urap in Ubud cooking class Bali

Sebastien with the many delicious prizes accomplished in our Be Bali Day cooking class in Ubud


 Travel #vegetarian #recipe from #Indonesia Indonesian sayur urap vegetable salad

This post may contain affiliate links which means if you make a purchase through one of these links, we will receive a small commission. Read our disclosure for more info.
Indonesian Perkedel Jagung cooking class Ubud Bali
Recipe for Indonesian perkedel jagung (sweetcorn fritters)
← Read Last Post
Nomadic Boys with Thai tom yum soup
Recipe for Thai tom yam soup
Read Next Post →

Sebastien is the co-founder, editor and author of He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.