Surinamese Coconut Salad, Coconut + Suriname

Ingredients:

Salad:

• 8 ounces (227 g) bean sprouts
• 8 ounces (227 g) green beans, blanched
• ¼ green cabbage, thinly sliced
• 1 cucumber, sliced
• 5 hard-cooked eggs, peeled and quartered
• 1 cup (24 ml) fresh shredded coconut

Dressing:

• ½ cup (120 ml) coconut milk
• ½ cup (120 ml) yogurt
• 1 tablespoon (15 ml) brown sugar
• 1 lime, juice
• Salt
• 1 teaspoon (5 ml) chopped cilantro

Method:

For the Salad:

In a large bowl, mix together the sprouts, beans, and cabbage.

For the Dressing:

In a bowl, whisk together the coconut milk, yogurt, sugar, and lime juice. Season with salt.

Fold in the cilantro.

To Serve:

Dress the salad mixture well with the dressing. Allow the salad to absorb the dressing for 8-10 minutes.

Turn the dressed salad out onto a serving platter. Place the eggs and cucumbers around the salad.

Top with the shredded coconut. Drizzle additional dressing overtop. Serve immediately.