Ingredients
Salad:
1 c. bean sprouts
1 c. shredded cabbage
2 c. bite sized pieces of mixed salad greens
1 c. cut green beans cooked tender crisp
1 medium seedless cucumber, sliced
1 c. sliced boiled potatoes
2 hard-boiled eggs, sliced
Coconut-Peanut Dressing:
1/2 c. flaked coconut
1 c. hot water
1 1/2 tsp. peanut oil
1 small onion, chopped
1 clove garlic, finely chopped
2/3 c. peanut butter
1/2 c. water
1 T. sugar
1/2 tsp. salt
1/4-1/2 tsp. chili powder
1/8 tsp. ground ginger
Preparation
Salad:
Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain. Place salad greens on a large flat serving plate. Top with cabbage, beans, bean sprouts, cucumber, potatoes and eggs, in that order. Pour dressing over all.
Dressing:
Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 secs. Heat oil in a 2-quart saucepan over med-high heat. Add onion and cook until tender, about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling over med-high heat, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 mins. Serve warm.
