Goedangan -- Suriname Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 small head of cabbage
- 8 ounces green beans (the thin ones, like French green beans)
- 2 cups mung bean sprouts
- 2 hard-boiled eggs
- 1⁄3 cup coconut cream
- 1⁄2 cup plain yogurt
- 3 tablespoons dark brown sugar
- 1 small green chili peppers or 1 small jalapeno, seeded and very finely diced
- 1 teaspoon ground coriander
- 1 lime, juice of
- 1 pinch salt
directions
- Make the dressing: Whisk together the coconut cream and yogurt.
- Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt.
- Chill until ready to serve.
- Slice the cabbage into thin strips.
- Prepare a large bowl of ice water.
- Bring a pot of salted water to a boil.
- Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
- Drain cabbage and dump into ice water.
- Bring another pot of salted water to a boil.
- Add the green beans and cook until crisp-tender, about 5 minutes.
- Drain green beans and add to the bowl of ice water.
- Drain cooked vegetables into a colander.
- Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices.
- Drizzle with coconut dressing, and serve extra dressing on the side.
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RECIPE SUBMITTED BY
Molly53
United States