Goedangan - Suriname Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the dressing: Whisk together the coconut cream and yogurt. Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt. Chill until ready to serve.
  • Slice the cabbage into thin strips.
  • Prepare a large bowl of ice water. Bring a pot of salted water to a boil.
  • Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
  • Drain cabbage and dump into ice water.
  • Bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain green beans and add to the bowl of ice water.
  • Drain cooked vegetables into a colander.
  • Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices. Drizzle with coconut dressing, and serve extra dressing on the side.
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