Javanese salads are very intricate dishes, often using blanched vegetables and warm dressings or sauces. Most are only familiar with Gado Gado, but Java offers two other flavours salads: Urap and Trancam. They are the same salad with one difference – urap calls for blanched vegetables, while Trancam uses raw vegetables. This recipe adds sugar snap peas to the traditional veggie combo of cabbage, beans, cucumber and sprouts. Use whatever is in season and that appeals to your palate.

1. In a large bowl, add cabbage, sugar snap peas, green beans, cucumber, and bean sprouts.
2. In a food processor, purée shallot, garlic and galangal with 1 tbsp of water until smooth.
3. In a frying pan, melt coconut oil over medium heat. Sauté shallot, garlic and galangal purée until soft and fragrant. Add coconut and keffir lime leaves. Let cook for another minute or two. Remove from heat.
4. In a bowl, combine tamarind paste, sugar, red chile and lime juice. Gently whisk in the sautéed coconut mixture.
5. Combine the dressing with vegetables. Mix and message until salad is fully incorporated. Sprinkle with a pinch of salt and, if needed, a squeeze of lime. Enjoy!