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Green Salad with Coconut Dressing

ingredients

serves 4
450 g (1 lb) (prepared weight) mixed green vegetables such as: beans, Chinese cabbage, beansprouts and cucumber
100 g (4 oz) desiccated coconut
150 ml (5 fl oz) water
1 clove garlic, crushed
1 green chilli
salt
juice 1/2 lemon
sugar to taste
mint sprigs

method

Trim ends from the beans and blanch in boiling water for 2 - 3 minutes until just cooked. Rinse in cold water to retain the colour.

Wash the cabbage and shred, not too finely. Plunge the beansprouts into cold water for a few minutes and drain. Cut the cucumber in 2.5cm (1 in) lengths and each chunk into 10 pieces.

Cook the coconut and water together for 5 minutes. Cool. Pound the garlic and chilli to a paste. Add to the coconut, with salt, lemon juice and sugar to taste. Transfer to a large bowl then add the prepared vegetables.

Toss well and serve garnished with mint leaves. Do not keep overnight.

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