Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Green Beans |
| 20 ounces | Spinach, Fresh |
| ½ \N | Cabbage, Sliced Fine |
| 1 pounds | Bean Sprouts |
| 1 pounds | New Potatoes |
| 3 \N | Eggs, Hard Boiled |
Cook potatoes with the skins on. Blanch vegetables until tender-crisp.
Chill all cooked vegetables; arrange attractively. Serve with Saus Kacang.