4 oz (100 g) french bean (green bean)s, topped and tailed
8 oz (225 g) white cabbage, finely shredded
4 oz (100 g) carrots, scrubbed and cut into matchsticks
4 oz (100 g) fresh beansprouts
5 cm (2 inch) piece cucumber, sliced
4 eggs, hard-boiled and sliced
8 oz (225 g) white cabbage, finely shredded
4 oz (100 g) carrots, scrubbed and cut into matchsticks
4 oz (100 g) fresh beansprouts
5 cm (2 inch) piece cucumber, sliced
4 eggs, hard-boiled and sliced
for the peanut sauce
2 oz (50 g) desiccated coconut
1 tbsp (15 ml) corn or groundnut (peanut) oil
1 small onion, skinned and finely chopped
3 oz (75 g) 6 tbsp natural crunchy peanut butter
1 tsp (5 ml) hot chilli powder
1 tsp (5 ml) light muscovado sugar
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) corn or groundnut (peanut) oil
1 small onion, skinned and finely chopped
3 oz (75 g) 6 tbsp natural crunchy peanut butter
1 tsp (5 ml) hot chilli powder
1 tsp (5 ml) light muscovado sugar
1 tbsp (15 ml) lime juice
method
1. Bring a saucepan of water to the boil, add the beans and cook for 2 minutes.
2. Add the cabbage and cook for a further 1 minute. Drain, then run under cold water until completely cold. Drain well.
3. Put the blanched vegetables in a large shallow bowl with the carrots and beansprouts and mix well.
4. Arrange the cucumber and eggs slices alternately over the vegetables. Chill while preparing the sauce.
5. To make the peanut sauce, place the coconut in a bowl and pour over 300 ml (1/2 pint) boiling water. Leave to infuse for 20 minutes, then strain through a sieve over a bowl, using a wooden spoon to press out as much liquid as possible.
6. Reserve the liquid and discard the coconut.
7. Heat the oil in a saucepan, add the onion and cook for about 5 minutes until softened.
8. Add the peanut butter, chilli powder and sugar and mix well.
9. Stir in the strained coconut liquid and bring to the boil. Simmer for 5 minutes until the sauce has thickened.
10. Remove from the heat, stir in the lime juice and leave to cool.
11. Serve the salad with some of the sauce poured over the remainder served separately.
2. Add the cabbage and cook for a further 1 minute. Drain, then run under cold water until completely cold. Drain well.
3. Put the blanched vegetables in a large shallow bowl with the carrots and beansprouts and mix well.
4. Arrange the cucumber and eggs slices alternately over the vegetables. Chill while preparing the sauce.
5. To make the peanut sauce, place the coconut in a bowl and pour over 300 ml (1/2 pint) boiling water. Leave to infuse for 20 minutes, then strain through a sieve over a bowl, using a wooden spoon to press out as much liquid as possible.
6. Reserve the liquid and discard the coconut.
7. Heat the oil in a saucepan, add the onion and cook for about 5 minutes until softened.
8. Add the peanut butter, chilli powder and sugar and mix well.
9. Stir in the strained coconut liquid and bring to the boil. Simmer for 5 minutes until the sauce has thickened.
10. Remove from the heat, stir in the lime juice and leave to cool.
11. Serve the salad with some of the sauce poured over the remainder served separately.
serving amount
serves 4
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