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. Put beans into a bowl with 300 ml (1/2 pint) boiling water.
2. Cover, cook 100% (High) 2 minutes.
3. Add cabbage, cook 100% (High) 2 minutes.
4. Drain, then run under cold water until completely cold. Drain well.
5. Put the blanched vegetables in a large shallow bowl with the carrots and beansprouts and mix well.
6. Arrange the cucumber and eggs slices alternately over the vegetables. Chill while preparing the sauce.
7. 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.
8. Reserve the liquid and discard the coconut.
9. Put oil and onion into a bowl.
10. Cover, cook 100% (High) 4 minutes until softened.
11. Mix in peanut butter, chilli powder and sugar. Add coconut liquid.
12. Cook, uncovered, 100% (High) 5-6 minutes until thickened.
13. stir in the lime juice and leave to cool.
14. Serve the salad with some of the sauce poured over the remainder served separately.
2. Cover, cook 100% (High) 2 minutes.
3. Add cabbage, cook 100% (High) 2 minutes.
4. Drain, then run under cold water until completely cold. Drain well.
5. Put the blanched vegetables in a large shallow bowl with the carrots and beansprouts and mix well.
6. Arrange the cucumber and eggs slices alternately over the vegetables. Chill while preparing the sauce.
7. 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.
8. Reserve the liquid and discard the coconut.
9. Put oil and onion into a bowl.
10. Cover, cook 100% (High) 4 minutes until softened.
11. Mix in peanut butter, chilli powder and sugar. Add coconut liquid.
12. Cook, uncovered, 100% (High) 5-6 minutes until thickened.
13. stir in the lime juice and leave to cool.
14. Serve the salad with some of the sauce poured over the remainder served separately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
