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
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.
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.
serving amount
serves 4
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