Indonesian Salad With Coconut-Peanut Dressing

• 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

1. Salad:
2. 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.
3. Dressing:
4. 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.

salad, bean sprouts, cabbage, bite sized pieces of mixed salad greens, crisp, cucumber, potatoes, eggs, coconutpeanut dressing, flaked coconut, water, peanut oil, onion, clove garlic, peanut butter, water, sugar, salt, chili powder, ground ginger

Taken from www.epicurious.com/recipes/member/views/indonesian-salad-with-coconut-peanut-dressing-1203950 (may not work)