Malaysian Salad

• peanut sauce see below
• 3 green cabbage shredded
• 4 ounces green beans thin, ends trimmed, cut into 1 inch lengths
• 1/2 cauliflower small, broken into small flowerets
• 2 bean sprouts fresh
• 1/2 cucumber
• fresh cilantro coriander leaves
• grated coconut cup unsweetened
• 2/3 cup boiling water
• 3 tablespoons peanut butter
• 2 teaspoons soy sauce
• 1/2 lime
• 1/4 teaspoon chili powder

1. To prepare Peanut Sauce, place coconut in a bowl and pour boiling water over it. Let soak 15 minutes. Pour mixture through cheesecloth into another bowl, pressing to extract liquid (discard coconut). Add remaining sauce ingredients; mix well. Set aside. Fill a large saucepan with water; bring to a boil. Add cabbage, beans and cauliflower; boil 2 to 3 minutes. Drain vegetables thoroughly; arrange on a platter or 4 individual plates. Scatter bean sprouts over vegetables. Score sides of cucumber deeply with a fork or cut strips of
2. Spoon Peanut Dressing onto center of salad or serve separately. Garnish salad with cilantro.

peanut sauce, green cabbage, green beans, cauliflower, bean sprouts, cucumber, cilantro coriander, coconut, boiling water, peanut butter, soy sauce, lime, chili powder

Taken from www.yummly.com/recipe/Malaysian-Salad-1665277 (may not work)