Directions:
- Make the dressing: Whisk together the coconut cream and yogurt. Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt. Chill until ready to serve.
- Slice the cabbage into thin strips.
- Prepare a large bowl of ice water. Bring a pot of salted water to a boil.
- Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
- Drain cabbage and dump into ice water.
- Bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain green beans and add to the bowl of ice water.
- Drain cooked vegetables into a colander.
- Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices. Drizzle with coconut dressing, and serve extra dressing on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.77 Kcal (631 kJ) | ||
| Calories from fat | 39.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 7% | |
|---|---|---|---|
| Cholesterol | 62.17mg | 21% | |
| Sodium | 60.68mg | 3% | |
| Potassium | 265.48mg | 6% | |
| Total Carbs | 22.08g | 7% | |
| Sugars | 17.55g | 70% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 54.5mg | 91% | |
| Iron | 0.8mg | 4% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.79 Kcal (338 kJ) | ||
| Calories from fat | 21.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 7% | |
|---|---|---|---|
| Cholesterol | 33.31mg | 21% | |
| Sodium | 32.52mg | 3% | |
| Potassium | 142.26mg | 6% | |
| Total Carbs | 11.83g | 7% | |
| Sugars | 9.41g | 70% | |
| Dietary Fiber | 1.85g | 14% | |
| Protein | 2.36g | 9% | |
| Vitamin C | 29.2mg | 91% | |
| Iron | 0.4mg | 4% | |
| Calcium | 29mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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