Total Time
20 min
Couisine
Sri Lanka
Category
Salad
Diet
vegangluten-free
Prep Time
20 min
Cook Time
Rest Time
Dish
Side dish
Servings
8
Calories
~24 kcal
Garden Plants
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
0.5 | cup | fresh and finely shredded (or soaked dried coconut) | |
4 | cup | ||
1 | teaspoon | minced, adjust to taste | |
2 | tablespoon | ||
2 | tablespoon | minced | |
0.25 | cup | diced | |
2 | tablespoon |
Description
Gotu Kola Sambol is a vibrant Sri Lankan side salad made with finely chopped Indian pennywort (Centella asiatica), fresh coconut, lime juice, and chilies. This vegan-friendly dish is rich in vitamins A and C, iron, and fiber. Its bright, herbaceous flavor pairs well with rice, grilled dishes, or spicy curries.
Instructions
- Wash and spin dry the gotu kola leaves. Remove and discard stems. Finely chop the leaves.
- Grate fresh coconut or rehydrate dried coconut by soaking in warm water for 30 minutes, then drain.
- Dice the tomato and mince the shallot and green chili.
- In a bowl, combine the chopped gotu kola, coconut, tomato, shallot, and chili.
- Add the vegan fish sauce and lemon or lime juice. Mix thoroughly.
- Serve immediately or chill and consume the same day.
Notes
- Gotu Kola: Also known as Indian pennywort or Centella asiatica, it's a nutritious herb used in traditional medicine and cuisine.
- Coconut: Freshly grated coconut is preferred for optimal flavor, but rehydrated dried coconut can be used as a substitute.
- Spice Level: Adjust the amount of green chili to suit your taste. For a milder salad, reduce or omit the chili.
- Vegan Fish Sauce Substitute: If unavailable, use coconut aminos, light soy sauce, or ½ teaspoon sea salt with a pinch of brown sugar and garlic powder.
- Serving Suggestion: Best enjoyed fresh on the day of preparation.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
~24 kcal | ~1 g | ~2 g | ~2 g | ~1 g | ~360 mg |