Goedangan -- Suriname Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small head of cabbage
• 8 ounces green beans (the thin ones, like french green beans)
• 2 cups mung bean sprouts
• 2 hard-boiled eggs
• 1/3 cup coconut cream
• 1/2 cup plain yogurt
• 3 tablespoons dark brown sugar
• 1 small green chili peppers or 1 small jalapeno, seeded and very finely diced
• 1 teaspoon ground coriander
• 1 lime, juice of
• 1 pinch salt

Recipe

• 1 make the dressing: whisk together the coconut cream and yogurt.
• 2 stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt.
• 3 chill until ready to serve.
• 4 slice the cabbage into thin strips.
• 5 prepare a large bowl of ice water.
• 6 bring a pot of salted water to a boil.
• 7 add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
• 8 drain cabbage and dump into ice water.
• 9 bring another pot of salted water to a boil.
• 10 add the green beans and cook until crisp-tender, about 5 minutes.
• 11 drain green beans and add to the bowl of ice water.
• 12 drain cooked vegetables into a colander.
• 13 arrange vegetables on a platter with slices of hard boiled egg and cucumber slices.
• 14 drizzle with coconut dressing, and serve extra dressing on the side.