Indonesian Salad With Coconut-Peanut Dressing Recipe

Name: Indonesian Salad With Coconut-Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 1 c. bean sprouts; 1 c. shredded cabbage; 2 c. bite sized pieces of mixed salad greens; 1 c. cut green beans cooked tender crisp; 1 medium seedless cucumber, sliced; 1 c. sliced boiled potatoes; 2 hard-boiled eggs, sliced; Coconut-Peanut Dressing:; 1/2 c. flaked coconut; 1 c. hot water; 1 1/2 tsp. peanut oil; 1 small onion, chopped; 1 clove garlic, finely chopped; 2/3 c. peanut butter; 1/2 c. water; 1 T. sugar; 1/2 tsp. salt; 1/4-1/2 tsp. chili powder; 1/8 tsp. ground ginger

Servings: persons

Salad:
1 c. bean sprouts
1 c. shredded cabbage
2 c. bite sized pieces of mixed salad greens
1 c. cut green beans cooked tender crisp
1 medium seedless cucumber, sliced
1 c. sliced boiled potatoes
2 hard-boiled eggs, sliced
Coconut-Peanut Dressing:
1/2 c. flaked coconut
1 c. hot water
1 1/2 tsp. peanut oil
1 small onion, chopped
1 clove garlic, finely chopped
2/3 c. peanut butter
1/2 c. water
1 T. sugar
1/2 tsp. salt
1/4-1/2 tsp. chili powder
1/8 tsp. ground ginger

1
Salad:
2
Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain. Place salad greens on a large flat serving plate. Top with cabbage, beans, bean sprouts, cucumber, potatoes and eggs, in that order. Pour dressing over all.
3
Dressing:
4
Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 secs. Heat oil in a 2-quart saucepan over med-high heat. Add onion and cook until tender, about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling over med-high heat, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 mins. Serve warm.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Salad:, 1 c. bean sprouts, 1 c. shredded cabbage, 2 c. bite sized pieces of mixed salad greens, and more.

Yes, Indonesian Salad With Coconut-Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indonesian Salad With Coconut-Peanut Dressing

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