Taro Leaf Salad
The Quirky Foodster Team
Ingredients
- Young taro leaves, thoroughly cooked and roughly chopped — 300 g (10 oz)
- Coconut cream — 150 ml (2/3 cup)
- Onion, finely diced — 1/2
- Tomato, diced — 1
- Juice of 1 lime
- Salt, — to taste
Method
- Boil the taro leaves in salted water for 15-20 minutes until fully tender; drain thoroughly and cool slightly.
- Roughly chop the cooked leaves and place in a bowl.
- Add the coconut cream, onion, tomato and lime juice.
- Toss gently to combine and season with salt.
- Serve warm or at room temperature.
Introduction: A cooked salad of tender taro leaves tossed with coconut cream and lime.
Cultural Background: This lighter alternative to palusami transforms cooked taro leaves into a fresh salad, showing the versatility of the leaf beyond its more famous parcel preparation.
Tips: Cook the taro leaves thoroughly, as undercooked leaves can cause an unpleasant itching sensation. Cool slightly before tossing so the coconut cream doesn’t separate.
Variations: Add a little chopped chilli for heat; swap coconut cream for coconut milk for a lighter version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Best served warm or at room temperature; reheat gently in a covered pan if desired.
Nutrition: Approx. 190 kcal, 3 g protein, 10 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Why must taro leaves be fully cooked?
A: Raw or undercooked leaves contain compounds that irritate the throat; thorough cooking neutralises this.
Q: Can this be made ahead?
A: Yes, though it is best enjoyed within a day or two for the freshest flavour.
- Young taro leaves, thoroughly cooked and roughly chopped — 300 g (10 oz)
- Coconut cream — 150 ml (2/3 cup)
- Onion, finely diced — 1/2
- Tomato, diced — 1
- Juice of 1 lime
- Salt, — to taste
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