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Cucumber and Apple Kerabu Salad
Total Time
20 mins
Servings: 2
  • 200 g of desiccated coconut
  • 4 cucumbers
  • 1 green apple
  • 1 small red onion
  • 1 small red chili
  • 1 lemon or lime
  • 1 teaspoon of Pink Himalayan salt or sea salt
  • 1 tablespoon of brown sugar or palm sugar
To make kerisk
  1. Toast desiccated coconut on a pan on a slow heat until golden brown. Stir around to disperse the heat. This process will take about 5 minutes. Warning on those lovely smell!
  2. Transfer into a bowl and allow to cool.
  3. Put the brown coconut meat in a food processor. Pulse until it really fine and dense towards producing oil/butter for about 1 minute.
Fresh Ingredients
  1. Cut cucumbers into think sticks of 2-3 inches long. Remove the soft middle part.
  2. Cut apple into 4 pieces. Remove the core. Then slice thinly.
  3. Slice red onion and chilli thinly.
  4. Combine all fresh cut ingredients in a large bowl.
  1. In a small bowl mix salt, sugar, and juice of fresh lemon.
  2. Finally mix dressing and kerisik into the large bowl.
  3. Toss and taste accordingly.