Indonesian Urap Salad
Rooted in Indonesian tradition, this vegan-friendly dish is nourishing, soul-restoring, and Chef Abe’s go-to meal during Ramadan. At its heart is a mix of steamed tofu, bok choy, and cabbage, their natural sweetness complemented by a spiced coconut and roasted cauliflower topping. Studded with juicy cherry tomatoes, it’s finished with a cashew-macadamia sauce, adding a layer of velvety richness.
Nutritional facts
Protein
21g
Carbs
26g
Calories
280kcal
Fat
13g
Ingredients
Macadamia Nuts, Spice Blend, Cherry Tomato, Turmeric, Brown Sugar, Himalayan Pink Salt, Coriander, Garlic Powder, Cumin, Kaffir Lime, Garlic, Coconut Flakes, Kosher Salt, Cashews, Tofu, Cabbage, Lime, Bok Choy, Cauliflower
Contains cashews, coconut, candlenuts, macadamia nuts, soybeans.
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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