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.
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
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
Combine
Toss the finely shredded gotu kola with grated coconut, red onion and green chili.
- 3
Dress
Add lime juice and salt, tossing well to combine evenly.
- 4
Add curry leaves
Fold in chopped fresh curry leaves if using.
- 5
Rest briefly
Let the salad sit for 5 minutes so the flavors meld.
- 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
Time Summary
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