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.