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Sri Lankan Gotu Kola Sambol (Pennywort Herb Salad)

Finely shredded gotu kola leaves tossed with grated coconut, lime, onion and chili, a refreshing, nutrient-dense Sri Lankan side salad.

Prep
15 min
Cook
0 min
Servings
4
Difficulty
Easy
4.6
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#sri lankan#salad#traditional#home cooking#world cuisine

About This Recipe

Sri Lankan Gotu Kola Sambol is a real, traditional Sri Lankan dish, known as Pennywort Herb Salad. Finely shredded gotu kola leaves tossed with grated coconut, lime, onion and chili, a refreshing, nutrient-dense Sri Lankan side salad.\n\nGotu kola sambol showcases Sri Lanka's use of gotu kola (Centella asiatica), a leafy green long valued in traditional medicine, transformed here into a simple, refreshing raw salad served alongside rice and curry.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

  • 150 gfresh gotu kola leaves(very finely shredded)
  • 0.5 cupfresh grated coconut (or desiccated coconut, moistened)
  • 0.5red onion(finely chopped)
  • 1green chili(finely chopped)
  • 2 tbsplime juice
  • 1 tspfine sea salt(to taste)
  • 1 tbspchopped fresh curry leaves(optional)

Instructions

  1. 1

    Shred the gotu kola

    Wash the gotu kola leaves thoroughly, then shred them extremely finely with a sharp knife — the finer the shred, the better the texture.

  2. 2

    Combine

    Toss the finely shredded gotu kola with grated coconut, red onion and green chili.

  3. 3

    Dress

    Add lime juice and salt, tossing well to combine evenly.

  4. 4

    Add curry leaves

    Fold in chopped fresh curry leaves if using.

  5. 5

    Rest briefly

    Let the salad sit for 5 minutes so the flavors meld.

  6. 6

    Serve

    Serve immediately as a side alongside rice and curry.

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Pro Tips

  • →

    Shred the gotu kola leaves as finely as possible, ideally almost hair-thin — this is what makes the salad pleasant to eat rather than tough and fibrous.

  • →

    Use fresh grated coconut if possible for the best texture and flavor; moistened desiccated coconut is a fine substitute.

  • →

    Serve immediately after tossing, since this salad doesn't hold well and wilts quickly once dressed.

Variations

  • •

    Add a spoonful of dried Maldive fish flakes for extra umami depth.

  • •

    Some households add a bit of tomato for extra freshness and color.

  • •

    Adjust the chili quantity to taste for a milder or spicier version.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

History & Origin

Gotu kola sambol showcases Sri Lanka's use of gotu kola (Centella asiatica), a leafy green long valued in traditional medicine, transformed here into a simple, refreshing raw salad served alongside rice and curry.

Frequently Asked Questions

Where can I find gotu kola?

Sri Lankan or South Asian grocery stores, and some specialty herb markets, may carry fresh gotu kola; it's sometimes labeled 'pennywort'.

Why is my salad tough to chew?

The leaves likely weren't shredded finely enough — take the time to shred them very thin for the right pleasant, salad-like texture.

Can I make this ahead?

It's best made fresh just before serving, since the shredded leaves and dressing don't hold their texture well over time.

Nutrition Facts

Per serving (80g / 2.8 oz) · 4 servings total

Calories90kcal
Protein2g
Carbohydrates6g
Fat7g
Fiber3g
Protein2g
Carbs6g
Fat7g

Time Summary

Prep time15 min
Cook time0 min
Total time15 min

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