 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
You may think this is the oddest combination of ingredients you've seen in a long time but I assure you it is very good eating! I especially like it with a bowlful of Nasi Goreng at my side... Ingredients:
2 tablespoons oil |
1/2 small onion, finely chopped |
1 clove garlic, chopped |
1/2 zest and lemon, juice of |
1 teaspoon chili powder or 1/2 teaspoon chili flakes |
2 teaspoons brown sugar |
1 tomato, chopped |
3 -5 green onions |
1 tablespoon soy sauce |
1/4 cup peanut butter |
1/2 cup coconut cream |
1/4 cup water |
1/2 cabbage, shredded |
1 carrot, grated |
1/2 cup bean sprouts |
1 can beet, drained and chopped |
1/2 cucumber, sliced |
2 hard-boiled eggs, cut into wedges |
shrimp crackers |
Directions:
1. Heat the oil, onion, garlic, ginger, lemon, chili, sugar, soy, peanut butter and coconut in a saucepan over medium heat.
2. Add the water and stir until well-blended, about 2 minutes.
3. Toss all of the vegetables together and arrange on a serving plate.
4. Place the eggs on top, and pour the sauce over.
5. Serve with shrimp crackers scattered around the salad.
|
|