The salad is served cold or at room temperature, and it's always accompanied by sambal terasi dipping sauce. Lalap can also be served as a side dish with pepes, fried fish, and fried chicken.
Lalab or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish originated from West Java, Indonesia.
There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, leunca and long beans. While blanched or boiled vegetables include spinach, papaya leaves and chayote. The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.
Today, lalab is popular throughout Indonesia. It is usually served as 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).
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