Mixed Salad With Coconut Dressing

• 9/16 pound bean sprouts washed and drained, tails removed
• 3 1/2 ounces string beans sliced
• 2 1/8 cups cabbage thinly sliced
• 5 1/4 ounces water spinach thick end discarded, leaves and stems sliced
• 3 chilies red finger-length, sliced
• 3 cloves garlic peeled
• 13/16 inch galangal fresh, root, peeled and sliced
• 1/2 teaspoon ground coriander
• 3 kaffir lime leaves sliced
• 1 tablespoon palm sugar shaved
• salt to taste
• 2 1/2 cups coconut grated fresh
• grated coconut note: if possible use freshly, you'll see the difference

1. Grind all the coconut dressing ingredients except the coconut in a food processor or using mortar and pestle
2. Transfer the spice paste to a heatproof bowl and stir in the grated coconut until mix well
3. Place the bowl in a steamer, cover and steam for 30 minutes.
4. Transfer to another bowl and set aside to cool
5. Blanch the vegetables separately. Drain all vegetables and place them in a serving plate.
6. Add the coconut dressing and toss

string beans, cabbage, water, chilies red finger, garlic, root, ground coriander, lime, palm sugar, salt, coconut grated fresh, coconut

Taken from www.yummly.com/recipe/Mixed-Salad-With-Coconut-Dressing-1667063 (may not work)