Lalab or Lalap is a Sundanese raw vegetable salad served with sambal terasi. It is originated from West Java, Indonesia. Originally it is made from any available edible young leafs and raw vegetables know by Sundanese since ancient times. However today most of Lalab consists of sliced cabbage, cucumber, lettuce, green bean, yardlong bean, tomato, leunca, lemon basil and small green eggplant. Sometimes another exotic vegetables also used in lalab, such as green stinky petai and jengkol bean.^[1]
The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted lalab raw vegetables.
Today lalab is popular throughout Indonesia. It is usually served as vegetable side-dish next to the main course, such as fried or grilled chicken, pepes, pecel lele (fried catfish), fried gourami, and many other fried or grilled fish.