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30 minutes
Prep: 10 minutes
Cook: 20 minutes
340 calories per serving view nutrition facts
6 servings
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| Dressing | |||
| 1/2 | cup | coconut | flaked |
| 1 | cup | water | hot |
| 1 | each | onion | chopped |
| 1 | clove | garlic | finely chopped |
| 1 1/2 | teaspoons | peanut oil | |
| 2/3 | cup | peanut butter | |
| 1/2 | cup | water | |
| 1 | tablespoon | sugar | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | chili powder | |
| 1/8 | teaspoon | ginger | ground |
| Salad | |||
| 1 | cup | bean sprouts | |
| 1 | cup | cabbage | shredded |
| 4 | ounces | bean curd | drained and cut into 1" pieces |
| 2 | tablespoons | peanut oil | or vegetable oil |
| 1 | cup | potatoes | cooked, peeled, and sliced |
| 1 | cup | green beans | cooked |
| 1 | cup | carrots | cooked & |
| 1 | each | cucumber | sliced |
| 2 | large | eggs | hard-cooked, peeled, sliced |
To prepare Dressing, place coconut in blender container.
Add 1 cup hot water.
Cover and blend on high speed about 30 seconds.
Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.
Stir in coconut and remaining ingredients.
Heat to boiling, stirring constantly.
Reduce heat.
Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover.
Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.
Remove with slotted spoon.
Drain. Cook potatoes in same skillet until light brown.
Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.
Pour warm Dressing over Salad.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 381mg | 16% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 5.0g | 18% |
| Sugars 8.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 78% | Vitamin C | 24% | |
| Calcium | 9% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Common British and American cooking product (ingredient) equivalences ...
Great recipe! I made them and served them warm with a spicy honey mustard and some country ham piled on them and not a crumb was left!!! You gotta try these:)
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
