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250 g white cabbage, shredded
125 g thin green beans, cut into 2.5 cm lengths
½ small cauliflower, divided into flowerets
125 g beansprouts, timed
½ cucumber
Coriander leaves, to garnish
PEANUTSAUCE:
30 g desiccated coconut
155 ml boiling water
3 teaspoons peanut butter
2 teaspoons soy sauce
Juice of ½ lime
¼ teaspoon chilli powder
How to make Malaysian Salad
METHOD:
To make sauce, plate coconut in a bowl, pour over boiling water and leave to soak for 15 minutes.
Bring a large saucepan of water to the boil, add cabbage, beans and cauliflower and simmer for 2-3 minutes. Drain vegetables thoroughly, arrange on a platter or 4 individual plates. Scatter over beansprouts. Cut strips of skin from cucumber with a canella knife, then slice the cucumber and arrange over salad.
Strain coconut milk into a bowl, discard the coconut, and add remaining sauce ingredients; mix well. Spoon onto centre of salad or serve separately. Garnish the salad with coriander leaves.