Gotukola Sambol

Gotukola Sambol is a bright, refreshing Sri Lankan herb salad with a crisp, slightly grassy flavor from pennywort, gentle sweetness from coconut, and sharp lift from lime and onion. It is quick to prepare, light, and intensely fresh, making it an ideal side dish for everyday meals.

Nutrition · per serving

49kcal

1.5gProtein

6.6gCarbs

2.6gFat

2.7gFiber

2 servings

Ingredients

6 items

Sambol

fresh gotukola (pennywort) leaves and tender stems, finely shredded80 g

red onion, very thinly sliced50 g

fresh grated coconut20 g

green chili, very finely sliced5 g

lime juice, freshly squeezed15 ml

fine salt2 g

Tips

•For a low-fat version, keep the coconut modest as listed; traditional versions often use more.
•If gotukola stems are tough, discard the thicker lower parts and use only tender stems and leaves.
•Serve with rice and dhal, grilled fish, or as a fresh side to a curry meal.
•If you prefer less heat, remove the chili seeds before slicing.

Steps

1
Wash the gotukola very well in several changes of cold water, then drain and dry thoroughly. Finely shred the leaves and tender stems. Thinly slice the onion and green chili. For the best texture, keep everything very fine so the sambol mixes evenly and is easy to eat.
80 g fresh gotukola (pennywort) leaves and tender stems, finely shredded50 g red onion, very thinly sliced5 g green chili, very finely sliced
2
Place the shredded gotukola, onion, grated coconut, and green chili in a bowl. Add the lime juice and salt.
80 g fresh gotukola (pennywort) leaves and tender stems, finely shredded50 g red onion, very thinly sliced20 g fresh grated coconut5 g green chili, very finely sliced15 ml lime juice, freshly squeezed2 g fine salt
3
Mix by hand or with two spoons until the coconut and lime coat the leaves evenly. Lightly squeeze the mixture as you toss; this softens the onion slightly and helps the flavors combine without making the salad watery. Taste and adjust with a little more lime or salt if needed.
80 g fresh gotukola (pennywort) leaves and tender stems, finely shredded50 g red onion, very thinly sliced20 g fresh grated coconut5 g green chili, very finely sliced15 ml lime juice, freshly squeezed2 g fine salt
4
Serve immediately while the gotukola is fresh and crisp. This sambol is best eaten the moment it is mixed.

Origin & History

Gotukola sambol is a classic fresh salad from Sri Lanka, built around pennywort, a herb widely used in home cooking and traditional food culture. Sambols are an essential part of many Sri Lankan meals, adding brightness, heat, and texture alongside rice and curries.

srilankan salad pennywort vegan lowfat quick beginner

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Gotukola Sambol

Steps

Wash the gotukola very well in several changes of cold water, then drain and dry thoroughly. Finely shred the leaves and tender stems. Thinly slice the onion and green chili. For the best texture, keep everything very fine so the sambol mixes evenly and is easy to eat.

80 g fresh gotukola (pennywort) leaves and tender stems, finely shredded50 g red onion, very thinly sliced5 g green chili, very finely sliced

Place the shredded gotukola, onion, grated coconut, and green chili in a bowl. Add the lime juice and salt.

80 g fresh gotukola (pennywort) leaves and tender stems, finely shredded50 g red onion, very thinly sliced20 g fresh grated coconut5 g green chili, very finely sliced15 ml lime juice, freshly squeezed2 g fine salt

Mix by hand or with two spoons until the coconut and lime coat the leaves evenly. Lightly squeeze the mixture as you toss; this softens the onion slightly and helps the flavors combine without making the salad watery. Taste and adjust with a little more lime or salt if needed.

Serve immediately while the gotukola is fresh and crisp. This sambol is best eaten the moment it is mixed.