250 g (8 oz) white cabbage, shredded
125 g (4 oz) thin green beans, cut into 2.5 cm (1 in) lengths
1/2 small cauliflower, divided into flowerets
125 g (4 oz) beansprouts, trimmed
1/2 cucumber
coriander leaves, to garnish
125 g (4 oz) thin green beans, cut into 2.5 cm (1 in) lengths
1/2 small cauliflower, divided into flowerets
125 g (4 oz) beansprouts, trimmed
1/2 cucumber
coriander leaves, to garnish
for the peanut sauce
30 g (1 oz) desiccated coconut
155 ml (5 fl oz) 2/3 cup boiling water
3 tablespoons peanut butter
2 teaspoons soy sauce
juice of 1/2 lime
1/4 teaspoon chilli powder
155 ml (5 fl oz) 2/3 cup boiling water
3 tablespoons peanut butter
2 teaspoons soy sauce
juice of 1/2 lime
1/4 teaspoon chilli powder
method
1. To make sauce, place coconut in a bowl, pour over boiling water and leave to soak for 15 minutes.
2. Bring a large saucepan of water to the boil, add cabbage, beans and cauliflower and simmer for 2-3 minutes.
3. Drain vegetables thoroughly, arrange on a platter or 4 individual plates. Scatter over bean sprouts.
4. Cut strips of skin from cucumber with a canelle knife, then slice the cucumber and arrange over salad.
5. Strain coconut milk into a bowl, discard the coconut, and add remaining sauce ingredients; mix well.
6. Spoon onto centre of salad or serve separately. Garnish the salad with coriander leaves.
2. Bring a large saucepan of water to the boil, add cabbage, beans and cauliflower and simmer for 2-3 minutes.
3. Drain vegetables thoroughly, arrange on a platter or 4 individual plates. Scatter over bean sprouts.
4. Cut strips of skin from cucumber with a canelle knife, then slice the cucumber and arrange over salad.
5. Strain coconut milk into a bowl, discard the coconut, and add remaining sauce ingredients; mix well.
6. Spoon onto centre of salad or serve separately. Garnish the salad with coriander leaves.
serving amount
serves 4.
rate this recipe
9.6
out of 10
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