Malaysian Salad

Name: Malaysian Salad
Ingredients: peanut sauce see below; 3 green cabbage shredded; 4 ounces green beans thin, ends trimmed, cut into 1 inch lengths; 1/2 cauliflower small, broken into small flowerets; 2 bean sprouts fresh; 1/2 cucumber; fresh cilantro coriander leaves; grated coconut cup unsweetened; 2/3 cup boiling water; 3 tablespoons peanut butter; 2 teaspoons soy sauce; 1/2 lime; 1/4 teaspoon chili powder

13 ingredients

2 steps

Ingredients

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

Directions

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.