-
1
Fist, make the dressing.
-
2
Use a sharp paring knife to remove the thick center stem of each kaffir lime leaf.
-
3
Stack the leave on top of one another and cut them lengthwise into thin strips.
-
4
Place the lime leaves, garlic, chiles, turmeric, ginger, palm sugar, and lime juice in a small food processor.
-
5
Pulse until you have a chunky-smooth paste the consistency of cooked oatmeal (the lime juice should keep the mixture turning easily in the processor).
-
6
Make sure that the garlic and ginger are completely pulverized.
-
7
Transfer the paste to a bowl.
-
8
Add the coconut and salt and stir well to combine, making sure that the coconut is evenly combined with the ground ingredients.
-
9
Fill a 3-quart (3-liter) saucepan with water and bring to a boil over high heat.
-
10
Add the bean sprouts and blanch until they just begin to wilt, about 10 seconds.
-
11
Usin a slotted spoon, transfer the bean sprouts to a colander (leave the boiling water in the pan) and run cold water over them until theyre cool.
-
12
Drain the sprouts well, transfer them to a good-sized bowl, and set aside.
-
13
Add the green beans to the same boiling water and boil until theyre just crunch tender, about 1 1/2 minutes.
-
14
Using the slotted spoon, transfer the beans to the colander (again, leave the boiling water in the pan) and run cold water over them until theyre cool.
-
15
Drain the beans well, transfer them to the bowl holding the bean sprouts and set aside.
-
16
Add the cabbage to the same boiling water and boil the cabbage until tit has just wilted but is still crisp, about 30 seconds.
-
17
Drain the cabbage into the colander and run cold water over it until its cool.
-
18
Transfer it to the bowl holding the bean sprouts and green beans.
-
19
Pat all the boiled vegetables dry with a few paper towels.
-
20
(Dont squeeze them dry, or you will break them open.)
-
21
They should have as little water clinging to their surface as possible.
-
22
Add the cucumbers and basil leaves and, using your hands or a large spoon, gently mix them together thoroughly.
-
23
Add the coconut dressing to the vegetables and stir gently to combine thoroughly.
-
24
Taste for salt and sourness, and add a punch more salt and/or a squeeze more lime if needed.
-
25
Serve promptly, while the basil is still perky and the cucumbers are crisp.
