Finely shredded gotu kola leaves tossed with grated coconut, lime, onion and chili, a refreshing, nutrient-dense Sri Lankan side salad.
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.
Serves 4
Wash the gotu kola leaves thoroughly, then shred them extremely finely with a sharp knife β the finer the shred, the better the texture.
Toss the finely shredded gotu kola with grated coconut, red onion and green chili.
Add lime juice and salt, tossing well to combine evenly.
Fold in chopped fresh curry leaves if using.
Let the salad sit for 5 minutes so the flavors meld.
Serve immediately as a side alongside rice and curry.
Shred the gotu kola leaves as finely as possible, ideally almost hair-thin β 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.
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.
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.
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.
Sri Lankan or South Asian grocery stores, and some specialty herb markets, may carry fresh gotu kola; it's sometimes labeled 'pennywort'.
The leaves likely weren't shredded finely enough β take the time to shred them very thin for the right pleasant, salad-like texture.
It's best made fresh just before serving, since the shredded leaves and dressing don't hold their texture well over time.
Per serving (80g / 2.8 oz) Β· 4 servings total
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