Malaysian Salad

Photo: flickr user avlxyz

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

1/2 cucumber

Fresh cilantro (coriander) leaves

cup unsweetened grated coconut

2/3 cup boiling water

3 tablespoons peanut butter

2 teaspoons soy sauce

Juice of 1/2 lime

1/4 teaspoon chili powder

Preparation

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

Spoon Peanut Dressing onto center of salad or serve separately. Garnish salad with cilantro.

Serves 4