Lawar Salad with Jackfruit, Green Beans, and Coconut

A refreshing and flavorful Balinese Lawar salad featuring young jackfruit, green beans, and shredded coconut, spiced with chili and garlic and topped with crispy shallots.

Prep Time

20 minutes

Total Time

55 minutes

Calories

395 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.87/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Salad•Side Dish

Cuisine:

Thai

Mood:

Healthy•Spicy

Ingredients

Servings

500gYoung Jackfruit(Canned in brine or water, drained and shredded or chopped. Fresh jackfruit requires more prep time.)

£3.50

200gGreen Beans(Trimmed and thinly sliced diagonally)

£0.80

100gShredded Coconut(Freshly grated or desiccated coconut (unsweetened))

£1.20

4 Shallots(Thinly sliced)

£0.75

3clovesGarlic(Minced)

£0.20

1 Red Chili(Finely chopped (adjust to taste))

£0.30

0.5tspShrimp Paste (Terasi)(Optional, but adds authentic flavor. Omit for vegan.)

£0.35

2tbspLime Juice(Freshly squeezed)

£0.30

2tbspVegetable Oil(For frying shallots and cooking spices)

£0.10

to taste Salt( )

0.5tspSugar( )

Total Cost

£7.50

£1.87 per serving

Instructions

1.
Boil or steam the young jackfruit for 15-20 minutes, or until tender. Drain well and set aside.
2.
Blanch the sliced green beans in boiling water for 2-3 minutes, until bright green and slightly tender-crisp. Drain immediately and rinse with cold water to stop cooking. Set aside.
3.
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the thinly sliced shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
4.
In the same frying pan, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped chili and cook for 1-2 minutes, until fragrant. If using shrimp paste, add it now and cook for another 30 seconds, crumbling it into the oil.
5.
In a large mixing bowl, combine the cooked jackfruit, blanched green beans, and shredded coconut.
6.
Pour the chili-garlic oil mixture over the jackfruit mixture. Add the lime juice, salt, and sugar. Mix well to combine.
7.
Taste and adjust seasonings as needed.
8.
Garnish with crispy fried shallots before serving. Serve at room temperature or chilled.

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My Notes

Nutrition Information

Nutrition per serving (206g)

395 kcal / 1653 kJ

Carbs

36g

14% of RDA

Fat

26.5g

38% of RDA

Protein

9.5g

19% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

8.5 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier Lawar, add more chili or a pinch of chili flakes.

To toast the coconut for a nuttier flavor, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, stirring occasionally.

You can add other vegetables like carrots, long beans, or spinach to customize your Lawar salad.

Lawar is often served as a side dish with rice and other Balinese dishes.

Substitute the shrimp paste with a teaspoon of nutritional yeast or a dash of soy sauce for a vegan alternative, although the flavor profile will differ.

Cooking Equipment

Large pot

Frying pan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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