Roselle Coconut Salad

This salad brings together the crisp texture and tangy flavor of roselle leaves with the tender sweetness of fresh young coconut meat. The roselle calyces, with their bright sour notes, add depth to the dish, while the leaves contribute a lively, tangly edge. Inspired by Vietnamese flavors, this refreshing combination is both balanced and understated.

Recipe contributed by Sean Koh (@seanjjk_)

Ingredients:

For the Nuoc cham, a sweet and spicy savory dressing

• 30g White sugar

• 40 ml Hot water

• 25 ml Fish sauce

• 2 no. Calamansi, for juice

• 2 cloves Minced garlic

• 2 no. Chili padi, sliced

• 2 sprigs of plucked coriander, finely sliced (optional)

For the garlic chive oil

• 50g Garlic chives, green & white bits sliced finely

• 80 ml Neutral oil

For the rest of the salad

• 40g (5-6 no.) roselle calyses, de-seeded and roughly chopped

• 1 no. Young thai coconut, for meat, diced into 1cm cubes

• 80g Roselle leaves, washed, dried and finely sliced

• Salt, calamansi juice to taste

Method:

Step 1

For the nuoc cham, combine the hot water and sugar until it dissolves, before adding the rest of the ingredients in.

Step 2

In a small pot, bring the garlic chives and oil up to a boil from cold. Once the oil starts to bubble, maintain the heat for 1-2 minutes then set aside, letting it cool on its own.

Step 3

In a salad bowl, combine the chopped calyces, diced coconut meat and sliced roselle leaves.

Step 4

Add 4 tbsp of nuoc cham, 2 -3 tbsp of garlic chive oil with the bits, and season with some salt and calamansi juice to your liking.

Step 5

Massage the salad so that the tougher fibers of the roselle leaves are broken down and everything is coated evenly, before wrapping it and letting it marinate in the fridge. Serve chilled.

Note: for a vegetarian option, replace the fish sauce with vegan fish sauce or good quality soy sauce in equal parts.