Lawar
Balinese Salad Mix
Side DishA traditional Balinese side dish of finely chopped green beans, grated coconut, minced meat (pork or chicken), and a vibrant spice paste, all mixed together into a richly textured, aromatic salad. The most traditional version, lawar barak (red lawar), includes fresh animal blood for color and flavor depth, while lawar putih (white lawar) omits it. Each bite delivers layers of crunchy, spicy, savory, and coconutty flavor.
Spice Level
Medium
Difficulty
Moderate
Prep Time
30 minutes
Price Range
Budget Friendly
Ingredients
Where to Try
Best experienced at local warungs in Gianyar, Ubud market, and especially at warung stalls that specialize in babi guling — lawar is almost always served alongside roast pork. Warung Lawar Sapi Nyoman in Denpasar is well-regarded for their beef version.
Cultural Context
Lawar is one of the most sacred dishes in Balinese cuisine and plays an essential role in religious ceremonies and communal feasts (megibung). The communal preparation of lawar — with men chopping, mixing, and seasoning together — is an important social bonding ritual in Balinese villages. Different types of lawar are prepared for different ceremonies, with the red version (using blood) considered the most ritually significant.
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