Vegetable salad with coconut dressing: Cooked Vegetables

• cabbage, shredded, but not too finely
• French or runner beans, cut up into pieces about 1 cm (½) long
• carrots, cut into rounds
• beansprouts, or cauliflower

(Note on cleaning beansprouts. A beansprout has a very small greenish-yellowish leaf, a white stem and a little brown root. The whole thing is perfectly edible, root and all, but if you cook a quantity of them the brown pigment from the root tends to make the final result look a bit messy. Therefore, unless you are in a hurry, it is worth spending the time to twist off each root from its stem.)