Indonesian Salad Green Bean Cabbage Carrots Recipe

Recipe Category: Vegan

Ingredients

Makes 4 servings

• 2 cups green beans, trimmed and cut into 1-inch pieces
• 2 medium carrots, cut into 1/4-inch slices
• 2 cups finely shredded cabbage
• 1/3 cup golden raisins
• 1/4 cup unsalted roasted peanuts
• 1 garlic clove, minced
• 1 medium shallot, chopped
• 1 1/2 teaspoons grated fresh ginger
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground cayenne
• ¾ cup unsweetened coconut milk

Method

1. Lightly steam the green beans, carrots and cabbage for about 5 minutes, then place them in a large bowl
2. Add the raisins and peanuts and set aside to cool
3. In a food processor or blender, puree the garlic, shallot and ginger
4. Add the peanut butter, soy sauce, lemon juice, sugar, salt and cayenne and process until blended
5. Add the coconut milk and blend until smooth
6. Pour the dressing over the salad, toss gently to combine and serve

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