Although mixed vegetables are used in this version of Urab, it is possible
to make it with 400 g (14 oz) of just one of the vegetables listed;
spinach can also be used. ##
100
g (3 1/2 oz) blanched cabbage
100 g (3 1/2 oz) spinach, blanched
100 g (3 1/2 oz) long beans, cut in 2.5 cm (1 in) pieces, blanched
100 g (3 1/2 oz) beansprouts, blanched
1 large red chilli, sliced
1 tablespoon grated coconut
2 tablespoon fried shallots
Dressing:
2 tablespoons fried shallots
2 tablespoons sliced garlic cloves
1 large red chilli, seeded and sliced
2 teaspoons fried bird's-eye chillies (Sambel Sere Tabia)
3 fragrant lime leaves, very finely sliced
4 cm 01/2 in) kencur, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon crushed blacit pepper
1/2 teaspoon white sugar
1 tablespoon oil salt, pepper and lime juice to taste
Cut cabbage
into pieces about 2.5 cm by 1 cm (1 in by 1/2 in). Mix all vegetables,
chilli, grated coconut and fried shallots in salad bowl and mix well.
For the dressing, combine all ingredients and mix well in separate bowl.
Mix the dressing thoroughly with the vegetables, season to taste with
salt, pepper and lime juice. Serve at room temperature.
Helpful
hint : If you are using fresh coconut, you will need to discard
any left-overs as the coconut will turn sour within a few hours.
