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    Home » Wild Foraged

    Healthy Gotu Kola Sambol Salad

    Published: Mar 10, 2022 by Poppy Hudson

    Jump to Recipe Print Recipe
    Jasmine rich with spicy green condiment on top.
    Bowl of chopped herb salad with coconut and chili on a yellow liner.
    Small bowl of Sri Lankan green salad with lemon wedges and chilies.

    Gotu Kola Sambol is a bright green side salad made with finely chopped Indian pennywort, grated coconut, lime juice, and chilies. This fresh and easy recipe with a secret seasoning is suitable for vegetarians and vegans.

    Finely chopped herb salt made with gotu kola and coconut.

    Sambol is extremely popular in Sri Lanka, and I think it has some fun similarities to Italian gremolata and Argentinian chimichurri.

    It makes a sensational accompaniment to plain rice and grilled foods like Huli Huli Seitan Skewers or rich entrees like Pumpkin Red Curry Noodles.

    Jump to:
    • ⭐ Why it works
    • 📋 Ingredients
    • 🔪 Steps
    • 🌿 What is gotu kola?
    • 🥥 Grating coconut
    • 👩🏻‍🍳 Expert tips
    • 💭 FAQ
    • 🥦 More superfood recipes
    • 📖 Recipe

    ⭐ Why it works

    • No fish flakes or meat products.
    • Fresh intense flavor compliments many foods.
    • Nutritious with exceptional levels of vitamins A and C as well as iron.
    • Wild-harvest centella asiatica and market produce are both good.
    • Customizable recipe from no heat to extremely spicy.

    📋 Ingredients

    Labeled ingredients for sambol include gotu kola, coconut, lemon, shallot, chili and vegan fish sauce.
    • Gotu kola - choose bright green perky leaves of centella asiatica.
    • Coconut - fresh grated is best, but shredded dry coconut can be used if rehydrated.
    • Shallots - more kick than dry bulb onions and sweeter than garlic - just right.
    • Green chili - adjust the amount for the spicy level you like.
    • Lemon or lime - lime is traditional, but lemon is pleasant and less bitter.
    • Vegan fish sauce - the signature ingredient that makes this plant-based recipe so tasty.

    🔪 Steps

    Finely chop centella asiatica, grate coconut and mix with veggies and fish sauce.
    1. Chop fresh pennywort (centella asiatica) leaves.
    2. Grate fresh coconut.
    3. Prepare shallots, lemon or lime juice, tomato, and green chilies.
    4. Mix chopped and sliced ingredients with citrus juice and vegan fish sauce.

    🌿 What is gotu kola?

    The scientific name for gotu kola, or pennywort, is centella asiatica. The greens are commonly known as vallarai keerai in Tamil, pohe kula in Hawaii, pegagan in Indonesia, and a myriad of other names around the world.

    Gotu kola growing wild in a leafy forest floor.

    It's no wonder this amazing plant has so many names. It's a nutritious superfood found in the wild and in farmers' markets that has been valued for centuries around the globe for its health benefits.

    Check out this post on centella asiatica if you would like to read about its benefits and discover more ways to prepare and eat it.

    🥥 Grating coconut

    My motto is fresh is always best, so here are a few pointers on grating your own coconut. While there are many ways to crack one open, I find this method simple and uncomplicated.

    Groove coconut shell, whack with dull end of knife and scrape open halves with a zester.

    Equipment

    • Ordinary table knife with a serrated edge
    • Heavy chefs knife or cleaver
    • Bowl to catch coconut water
    • Citrus zester or coconut grater

    Method

    1. "Mark" the circumference of your coconut with a wet finger. Then run an ordinary table knife with a serrated edge around the mark to create a shallow groove.
    2. Hold the shell in the palm of your hand over a bowl to catch the water inside. (If you prefer, you can pierce the eyes of the coconut and drain the water first.) Take a heavy knife or cleaver. Use the dull edge opposite the sharp blade to whack the shell as you turn it in your palm. DON'T USE THE SHARP END OF YOUR KNIFE AGAINST THE SHELL!
    3. After several thumps, the shell will pop right in half. It's easier than you might think.
    4. Now you can scrape your fresh shreds for sambol. There are coconut graters of all kinds on the market. But if you don't have one, I find a citrus zester, as shown in the photo above, works fine for this recipe.
    Small bowl of Indian pennywort salad with lemon and green chili on the side.

    👩🏻‍🍳 Expert tips

    • Wash and spin dry fresh pennywort. Then remove stems before chopping to a fine texture.
    • Temper the spiciness of your sambol to taste. You can even leave chili out if you want.
    • Be extra careful opening a fresh coconut, and don't use the sharp end of your heavy knife or cleaver to hit the coconut shell.
    • You can substitute freshly grated coconut with shredded dried coconut that has been soaked in warm water for 30 minutes.
    • The signature seasoning in this recipe makes all the difference. However, if you need a substitute for vegan fish sauce, you can use coconut aminos, light soy sauce, or ½ teaspoon of sea salt to taste with a pinch of brown sugar and garlic powder.
    • Freshly made sambol can be chilled and is best consumed the same day it's prepared.
    Jasmine rich with spicy green condiment on top.

    💭 FAQ

    Does sambol have Maldive fish flakes?

    Maldive fish flakes are used frequently in Sri Lankan cuisine. Thus, it's included in many traditional gotu kola sambol recipes. You don't have to worry, though, if you are looking for a delicious condiment without fish, as the seasoning in this recipe is completely vegan.

    Is vegan fish sauce gluten-free?

    You'll want to check the label if purchasing vegan fish sauce from the market. Not all brands are gluten-free. The Best Vegan Fish Sauce Substitute made with tamari in place of soy sauce is gluten-free.

    🥦 More superfood recipes

    • Colorful steamed vegetables with black rice and creamy sesame sauce.
      Black Rice Recipe Vegan
    • Tasty turmeric broth noodle soup boosts immunity.
      Tasty Turmeric and Garlic Immunity Broth
    • Healthy breakfast porridge with kasha grouts, fruit and nuts.
      Apple Spice Kasha For Breakfast
    • Refreshing green Frozen Moringa Orange Julius.
      Frozen Moringa Drink- Orange Pineapple

    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Finely chopped herb salad made with gotu kola, chilies, lime and fresh coconut.

    Healthy Gotu Kola Sambol Salad

    Makes one cup
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    8 Servings
    Calories: 24kcal
    Author: Poppy Hudson
    Prevent your screen from going dark

    Ingredients

    • 4 oz. fresh gotu kola leaves , about 4 cups well packed
    • ½ cup fresh coconut finely shredded
    • ¼ cup tomato diced
    • 2 tablespoons shallot minced
    • 1 teaspoon green chili minced, more to taste
    • 2 tablespoons vegan fish sauce
    • 2 tablespoons lemon or lime juice fresh-squeezed

    Instructions

    Instructions

    • Wash 4 oz. fresh gotu kola leaves well and spin dry. Remove stems from leaves and discard the stems. Measure out 4 cups of leaves. Finely chop the gotu kola.
    • Grate and measure out ½ cup fresh coconut. See photos and tips in the recipe post for cracking open a coconut if needed.
    • If using dry shredded coconut, cover with warm water and soak for 30 minutes to rehydrate. Measure out ½ cup after it is soaked and drained.
    • Dice ¼ cup tomato, mince 2 tablespoons shallot and squeeze 2 tablespoons lemon or lime juice.
    • Mince 1 teaspoon green chili . See recipe notes for adjusting the spiciness of your sambol to taste.
    • Mix all the prepared ingredients with 2 tablespoons vegan fish sauce. Adjust taste by adding more vegan fish sauce, lime juice, or chili if desired.

    Serving

    • Serve sambol right away or chill and serve later the same day.

    Notes

    Safety tip
    Be extra careful opening a fresh coconut, and don't use the sharp end of your heavy knife or cleaver to hit the coconut shell.
    Ingredients
    Gotu kola - Use the freshest leaves you can find. Wild harvest, garden-grown, and farmers' or Asian markets are all good sources.
    Coconut - Fresh grated or unsweetened shredded coconut soaked in water for 30 minutes and drained well.
    Green chili - Small varieties like serrano, Thai or birdseye have the appropriate heat. Start with ½ teaspoon for 4 cups of gotu kola for medium spicy sambol. Use less or leave chilies out for mild sambol. Double or triple the chilies for extra spicy sambol.
    Vegan fish sauce -tastes fabulous in this recipe. However, if you need a substitute, you can use coconut aminos, light soy sauce, or ½ teaspoon of sea salt to taste. You might want to try a tiny pinch of brown sugar and garlic powder to compensate for the loss of flavor without fish sauce.
    Preparation 
    Gotu kola - Wash two to three times in plenty of water and spin dry. Remove stems and discard before chopping. Mince to a fine texture.
    Coconut - Take care and see photos and tips in the post for opening a fresh coconut.
    Serving - Gotu kola sambol can be chilled before serving but is best eaten the same day it is prepared.

    Nutrition

    Calories: 24kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 360mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg | Magnesium: 11mg | Phosphorus: 9mg
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    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

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