Malaysian kerabu with cucumber, pineapple and coconut

Fresh, fruity and savoury in every bite

Kerabu is a catch-all name for various Malaysian salads; ingredients and dressings differ from one region and household to another. This version is inspired by that combination of fresh vegetables, herbs and a bold dressing, without pretending there is only one definitive way to make it. Cucumber and pineapple bring juiciness, long beans add bite and toasted coconut gives it a nutty note. Lime keeps everything fresh, while sambal belacan adds salty, savoury depth to the tart and fruity flavours.

Choose a ripe but firm pineapple: it will be sweet and juicy, but won’t fall apart when you toss the salad. Fresh pineapple generally gives the best texture; drained canned pineapple also works, though it is often softer and sweeter. You don’t need to peel a cucumber with thin skin. If using a large, watery cucumber, remove the seeds if you like, so the salad doesn’t get unnecessarily wet. Long beans stay bright green and crunchy if you blanch them briefly and cool them straight away.

Sambal belacan contains fermented shrimp paste and chilli; it has a salty, powerful flavour, and the heat varies from jar to jar. First stir a smaller amount into the lime juice and taste before adding more. If you can’t find ready-made sambal belacan, you can mix a little toasted belacan with finely chopped red chilli. Belacan is often firm and salty, so use only a little. Without belacan, the dressing will be less savoury; don’t automatically add extra salt—instead, taste it first. Sugar balances the lime and chilli without making the salad sweet.

Toast the coconut in a dry frying pan and keep an eye on it: thin coconut flakes quickly go from golden to bitter. Let them cool before sprinkling them over the salad so they stay crunchy. Mint and coriander provide a fresh, aromatic counterpoint; if you don’t have coriander, you can use extra mint. Toss the dressing with the cucumber, pineapple and beans just before eating. That way, the vegetables keep their bite and less liquid collects at the bottom.

Serve the kerabu as a side dish with grilled fish, chicken or tofu, or alongside rice and other dishes with spicy, savoury flavours. The salad brings acidity and freshness to the table. You can prepare the vegetables, dressing and toasted coconut ahead of time and store them separately in the fridge; toss the salad and add the coconut at the table. Once dressed, the cucumber softens and the coconut loses its crunch, so it’s best to make only as much as you’ll serve straight away.