Ingredients

  • Dressing
  • 1 tablespoon peanut oil
  • 55 grams onion finely chopped
  • 1 tablespoon ginger root finely chopped
  • 1 chiles, serranos finely chop, +1
  • 1 clove garlic minced
  • 400 milliliters coconut milk, unsweetened
  • 150 grams peanut butter
  • 20 milliliters soy sauce
  • 10 grams brown sugar
  • 15 milliliters lemon juice
  • salt
  • Salad
  • 400 grams cabbage shredded
  • 475 grams potatoes, red boiled and sliced
  • 200 grams green beans cooked and cut
  • 300 grams bean sprouts
  • 300 grams carrot julienned, cooked
  • 1 cucumbers slice 1 inch thick
  • 4 eggs hard boiled, sliced
  • 4 spring onions curly strips

Directions

1. Dressing: Sauté onions, ginger until softened, add garlic and chile and stir. Then stir in remainder of ingredients. Bring to a boil, stirring constantly. Simmer until thickened, 1-2 minutes.
2. Salad: Arrange the vegetables in layers, starting with the cabbage, then cucumbers, potatoes, green beans, bean sprouts, and carrots. Place egg slices around the side. Top with spring onions. Warm the dressing and either pour over salad or serve on the side.
3. Dressing makes a great Sate sauce.

Notes
Notes:Original recipe serves 10 for main course, 12 for starter and 16 for sate dip. Dressing makes 2+ cups at 10 servings and takes 45 minutes. .


Categories
Salad DressingsSaladsAppetizer, coldAppetizer, hot
Keywords
Salad DressingsSaladsAppetizer, coldAppetizer, hot
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