Label
All
0
Clear all filters

Vegetable salad with coconut dressing: Cooked Vegetables

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Sri Owen

Published 1980

  • About

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

Ingredients

  • 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

Method

(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.)

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title