Malaysian Salad

Ingredients

Peanut Sauce, (see below )
cup About 3 shredded green cabbage
4 ounces thin green beans, ends trimmed, cut into 1 inch lengths
1/2 small cauliflower, broken into small flowerets
cup About 2 fresh bean sprouts
Fresh cilantro (coriander) leaves
cup unsweetened grated coconut
3 tablespoons peanut butter
2 teaspoons soy sauce
Juice of 1/2 lime
1/4 teaspoon chili powder

Preparation

1
To prepare Peanut Sauce, place coconut in a bowl and pour boiling water over it. Let soak 15 minutes. Pour mixture through cheesecloth into another bowl, pressing to extract liquid (discard coconut). Add remaining sauce ingredients; mix well. Set aside. Fill a large saucepan with water; bring to a boil. Add cabbage, beans and cauliflower; boil 2 to 3 minutes. Drain vegetables thoroughly; arrange on a platter or 4 individual plates. Scatter bean sprouts over vegetables. Score sides of cucumber deeply with a fork or cut strips of
2
Spoon Peanut Dressing onto center of salad or serve separately. Garnish salad with cilantro.

Tools

 



Yield:

4.0 servings

Added:

December 24, 2009

Creator:

Anonymous

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