Indonesian Spicy Long Bean Salad Recipe (Lasuq), Ep139

Indonesian Spicy Long Bean Salad (Lasuq) - www.RadianceCentral.comThis is one of my favourite Indonesian dishes! If you like spicy food, and you like raw salads, you’ll love this! Extremely simple to make, fresh, nutritious, and super filling as well!

I’ve done a video a while ago showing how to make your very own homemade coconut oil. If you’ve made the oil, I would highly recommend using it in this recipe. If you haven’t seen this video or instructions on how to make fresh (and the best tasting) coconut oil, CLICK HERE!

Tomorrow I will be posting a video on how to make an Indonesian Shredded Chicken with Garlic Chili Hot Sauce (Ayam Plecing Sambal Iju), which goes perfectly with this recipe! CLICK HERE for that recipe!

Indonesian Spicy Long Bean Salad (Lasuq)3 - www.RadianceCentral.com

(Fresh long beans can be found at any asian market or store that sells fresh asian produce and ingredients. If you can’t find long beans, you can always substitute it with raw cauliflower)

Indonesian Spicy Long Bean Salad (Lasuq)2 - www.RadianceCentral.com

Indonesian Spicy Long Bean Salad Recipe (Lasuq) (serves 2 people)
1/4 – 1/2 kg Long Beans (chopped in 1/2 – 1 cm pieces or 1/4 inch pieces)  or 1 – 2 large Cauliflowers (cut into tiny florets with stems removed)
5 – 6 Shallots (thinly sliced)
3 – 4 Thai Bird’s Eye Chilis – this is spicy, if you don’t want it so spicy, reduce it to one or half a chilli pepper (thinly sliced)
1 – 2 tbsps Coconut Oil (or any mild tasting cold pressed oil you would use for a salad dressing)
1/4 tsp Celtic Sea Salt
1/4 – 1/2 cup cooked Rice/person

Directions:
1- Combine thinly sliced shallots, chilis, oil and salt in a bowl.
2- Prepare long beans and/or cauliflower, and toss into shallot/chili/oil mixture. Mix well.
3- Serve over freshly made hot rice.
4- Enjoy!!


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7 thoughts on “Indonesian Spicy Long Bean Salad Recipe (Lasuq), Ep139

  1. I appreciate that you felt you would rather return to eating meat, poultry, fish, and so on, instead of having monthly shots, but I cannot help being disappointed that you are no longer “raw.” Natasha, you have always been an inspiration to me and played a big role in going plant-based. It just makes me sad.

    With all the negative articles from doctors and more about the down side of eating such items, I, personally, cannot understand your decision. You of all people know the consequences of this action. For me, even though I HATE shots, I’d rather have them than return to a life filled with poison.

    If you decide to remove my comment, I will understand. I don’t mean to be negative, I’m just in shock. I wish you years of health and happiness. I will still keep my eyes open for your plant-based recipes.

  2. I read the other post and everyone is entitled to their opinion. I feel we all have to do what is right for us. I was raw/vegetarian. I found that I lost too much weight and I also became deficient in B12. Now I eat cooked foods, meat, poultry, fish, raw vegetables and so on… I feel good and I look a lot better too. I’m still continuing to always adjust my diet based on the season and where I’m living. I’m grateful to you Natasha for sharing your recipes and your journey with us. Again, I feel everyone has to do what works for them. Sometimes that’s just a process of trial and error.

  3. Thanks for the recipe Natasha.
    This reminds me of a favourite salad I would get when we went out for Thai food. There’s had a little lime I believe.
    I will definitely be trying this one. It’s so simple and looks delicious.

  4. Thank you, Natasha, for sharing this recipe, and for always sharing your wonderful story and heart! Happy Holidays to you and your family 🙂

  5. Hi Natasha. The fact that you where on a raw food diet to begin with, and when you where you helped people with there!s. So what if you are on eating meat and fish etc. you can still help people either way, so keep going girl. You are doing a marvellous job.

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