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Description Edit

Vegetable salad with peanut sauce

Ingredients Edit

Peanut sauce Edit

Directions Edit

  1. Skin potatoes and dice.
  2. Parboil long beans and cut 1 cm in length.
  3. Slice cabbage in small squares.
  4. Bring to boil (don’t overcook).
  5. Julienne cucumber.
  6. Parboil beansprouts.
  7. Slice eggs into quarters.
  8. Place the vegetables decoratively on a large platter.
  9. Serve individually with peanut sauce.
  10. Saute chopped onion in oil.
  11. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly.
  12. Bring to boil and add coconut milk and allow to simmer for 5 minutes.
  13. Season to taste with salt, sugar and lemon juice.
  14. This sauce is preferably served hot during winter and at room temperature during summer.

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