This fresh coconut salad recipe is a really simple dish and all ingredients used are fresh. The combination of milkiness from grated coconut in every bite, the crunchiness of refreshing cucumber, earthy taste from two superfoods Chioggia beet and endives king. Complimented with fresh garlic, shallot, and birds-eye chilli make this salad not only a delicious choice but different from a regular leafy salad but also the healthy one. The tamarind marinated beef also provides a mild sour hint and an extra protein source. The beef can be substituted with tofu, tempeh, or other plant-based protein options.

The dish is inspired by an Indonesian dish we call Urap. Although Urap has a deeper taste of seasoning as it uses more complex ingredients and instead of using all fresh uncooked ingredients like this fresh coconut salad, Urap usually uses a combination of cooked and uncooked vegetables.

Here's some tips:

• If you are vegan, you can substitute the meat with tofu or tempeh. Just make sure you add the protein to the dish. And you can add the same tossed soy seeds.
• And if you use fresh coconut make sure you peel the coconut. To get perfect white grated coconut.
• If fresh coconut is not available, use dried shredded coconut by rehydrating it using coconut milk or a mixture of water and coconut cream with a 1:1 ratio.