Slippery Cabbage (Aibika) Salad
The Quirky Foodster Team
Ingredients
- Aibika leaves (or spinach as a substitute), stems removed — 4 cups
- Grated fresh coconut — 1/2 cup
- Small onion, finely sliced — 1
- Lime juice — 1 tbsp
- Salt, — to taste
Method
- Bring a pot of water to a boil and blanch the aibika leaves for 2 minutes.
- Drain well and roughly chop the leaves.
- In a bowl, toss the leaves with the grated coconut and sliced onion.
- Dress with lime juice and season with salt.
- Serve at room temperature or chilled.
Introduction: Aibika, known locally as slippery cabbage, is a leafy green grown in most village gardens and is lightly cooked here into a simple, coconut-dressed salad.
Cultural Background: Aibika, known locally as slippery cabbage, is a leafy green grown in most village gardens and is lightly cooked here into a simple, coconut-dressed salad.
Tips: Squeeze any excess water from the blanched leaves before mixing so the salad doesn't turn watery.
Variations: This salad is naturally vegetarian and vegan as written.
Storage: Refrigerate in an airtight container for up to 1 day.
Reheating: Best served cold or at room temperature; no reheating needed.
Nutrition: Approx. per serving: 100 kcal, 2 g protein, 8 g fat, 6 g carbohydrates, 3 g fibre.
FAQs:
Q: What can I use instead of aibika?
A: Spinach is the suggested substitute and gives a similar leafy texture once blanched.
Q: Can this salad be served warm?
A: Yes, it can be served either warm right after blanching or chilled, depending on preference.
- Aibika leaves (or spinach as a substitute), stems removed — 4 cups
- Grated fresh coconut — 1/2 cup
- Small onion, finely sliced — 1
- Lime juice — 1 tbsp
- Salt, — to taste
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