Pol Parsley Sambal
15 Min

Pol Parsley Sambal

Parsley is not native to Sri Lanka but the flavors do really work well in this condiment.
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Cook Time

15 Mins + refrigeration

Serves

5

Step 1
Combine all the above and refrigerate for at least an hour for the flavors to meld. The sambal will keep for 2 to 3 days in the refrigerator.
2 cups chopped fresh parsley (mostly leaves with few stems)
1 cup minced red onions
2 cups fresh grated coconut
1 serrano pepper, minced
1 teaspoon minced dried fish flakes or dried shrimp
Juice of 1 lime
1 teaspoon salt
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15 Min

ALL THE PARSLEY.

Try our fave parsley heavy recipes below!

WE LOVE THE COLOR GREEN.

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