 | This article needs additional citations for verification. (June 2011) |
 Lalab platter with sambal | |
| Alternative names | Lalap |
|---|---|
| Type | Salad |
| Place of origin | Indonesia |
| Region or state | West Java, Nationwide |
| Created by | Sundanese people |
| Serving temperature | Cold or room temperature |
| Main ingredients | Various raw vegetables served with sambal terasi |
| Similar dishes | Ngapi yay, Nam phrik, Ulam |
Lalab (Sundanese: ᮜᮜᮘ᮪, Lalab) or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish that originated in West Java and Banten, Indonesia.[1]
There are no set rules on what vegetables make into lalab; in practice, all edible vegetables can be into lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, leunca, and long beans. While the blanched or boiled vegetables may include spinach, papaya leaves, and chayote. The dressing for this salad is usually sambal terasi, served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.[1]
Today, lalab is popular throughout Indonesia. It is usually served as a vegetable side dish next to the main course, such as ayam goreng (fried chicken), ayam bakar (grilled chicken), pepes, pecel lele (fried catfish), fried gourami, and many other ikan goreng (fried fish) or ikan bakar (grilled fish).
- ^ a b Anita (2013-08-07). "Lalap Sambal Terasi - Sundanese Vegetables with Shrimp Paste Chili Relish - Daily Cooking Quest". Daily Cooking Quest. Retrieved 2017-12-23.