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Ingredients
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For the Bean Urap Salad
For the Coconut Rice
For Garnish
Method
For the Bean Urap Salad
- 1
Prepare the Beans and Cabbage
Blanch the green beans in boiling water for 3 minutes until tender-crisp. Remove and immediately plunge them into ice water to stop cooking. Drain and set aside. In the same boiling water, blanch the cabbage for 2 minutes, then transfer to the ice water. Drain and set aside.
- 2
Mix the Salad Ingredients
In a large mixing bowl, combine the blanched green beans, cabbage, grated coconut, sliced shallots, lemongrass, and Thai bird chilies. Toss gently to mix.
- 3
Dress the Salad
In a small bowl, whisk together lime juice, salt, and pepper. Pour the dressing over the salad and toss until evenly coated.
For the Coconut Rice
- 4
Rinse the Rice
Rinse the jasmine rice under cold running water until the water runs clear. This helps remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed. Fluff with a fork before serving.
For Garnish
- 6
Prepare the Garnish
Sprinkle the fried shallots and fresh chopped cilantro over the bean urap salad before serving to add flavor and texture.
