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INGREDIENTS:
100 gr (3 ½ oz) blanched cabbage
100 gr (3 ½ oz) spinach, blanched
100 gr (3 ½ oz) long beans cut in 32,5 cm
(line) pieces, blanched
100 gr (3 ½ oz) bean sprouts, blanched
1 large red chili, sliced
1 tbsp grated coconut
2 tbsp fried shallots
DRESSINGS:
2 tbsp fried shallots
2 tbsp sliced garlic clove
1 large red chili, seeded and sliced
2 tsp fried chili (Sambal Sereh Tabia)
3 fragrant lime leaves, very finely sliced
4 cm (1½ in) kencur, peeled & chopped
¼ teaspoon salt
¼ teaspoon crushed black pepper
½ teaspoon white sugar
1 tablespoon oil
PREPARATION:
1. Cut cabbage into pieces about 2,5 cm by 1 cm (1 in by ½ in).
2. Combine all vegetables, chili, grated coconut and fried shallots in salad bowl and mix well.
For the dressing:
Combine all ingredients and mix well in separate bowl. Mix the dressing thoroughly with the vegetables; season to taste with salt, pepper and limejuice. Serve at room temperature.
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