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1
Combine all ingredients except water in blender or processor.
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2
Puree until smooth.
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3
Thin with water by tablespoonfuls, as desired.
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4
Season sauce to taste with salt and pepper.
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5
Combine tamarind and enough hot water to cover in medium bowl.
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6
Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour.
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7
Using slotted spoon, transfer tamarind pulp to sieve set over bowl.
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8
Press pulp through sieve, leaving seeds behind.
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9
Measure 6 tablespoons pulp into medium bowl (discard remaining pulp).
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10
Whisk in remaining 4 ingredients.
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11
Season with salt and pepper.
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12
Combine cabbage, cilantro, and lime juice in small bowl; toss to coat.
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13
Sprinkle with salt and let stand 30 minutes.
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14
Using small heavy knife, pry large pieces of soft coconut meat out of shells.
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15
Slice coconut very thinly into 2- to 3-inch-long strips.
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16
Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl.
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17
Toss with just enough almond-chile sauce to coat lightly.
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18
Arrange 1/4 of cabbage mixture on each of 4 plates.
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19
Top with coconut and mixed vegetables.
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20
Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired.
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21
Garnish with cilantro sprigs.
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22
*Available at natural foods stores.
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23
**Tamarind is a legume with large brown seedpods.
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24
The pulp is used in Indian, Thai, Caribbean, and Latin American cooking.
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25
The pulp is sold in block form and is available at Indian markets.
