Vegetable salad with coconut dressing: Cooked Vegetables

Preparation info
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By Sri Owen

Published 1980

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A good mixture would be 90 g (3 oz) of each of the following:


  • 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.)