Vegetable salad malay-style

Yield: 2 Servings

Measure Ingredient
50 grams Beansprouts
100 grams French beans steamed until tender
100 grams Small new potatoes boiled in their skins and quartered
100 grams Courgettes; sliced and steamed until just tender
50 grams Chinese leaf; shredded
1 small Crisp lettuce; shredded
1 \N Hard-boiled egg, quartered
1 \N Cm. Fresh root ginger
1 \N Garlic clove; crushed
½ \N Fresh chilli; seed removed
½ small Onion; chopped
2 tablespoons Sesame oil
100 grams Dry-roasted peanuts; ground
\N \N Salt
½ \N Lemon; juiced
150 millilitres Coconut milk


Mix all the prepared salad ingredients together in a salad bowl.

To make the dressing, mince the ginger, garlic, chilli and onion in the blender, and then stir in the rest of the ingredients. Simmer until the sauce is thick. Cool, then dress the salad with the mixture.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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