Goedangan -- Suriname Salad

• small head of cabbage1
• green beans (the thin ones, like French green beans)8 ounces
• mung bean sprouts↗2 cups
• hard-boiled eggs2
• coconut cream↗1⁄3 cup
• plain yogurt↗1⁄2 cup
• dark brown sugar↗3 tablespoons
• small green chili peppers or 1 small jalapeno, seeded and very finely diced↗1
• ground coriander↗1 teaspoon
• lime, juice of↗1
• pinch salt↗1 pinch

Step-by-step instructions

1. 1

   Make the dressing: Whisk together the coconut cream and yogurt.

2. 2

   Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt.

3. 3

   Chill until ready to serve.

4. 4

   Slice the cabbage into thin strips.

5. 5

   Prepare a large bowl of ice water.

6. 6

   Bring a pot of salted water to a boil.

7. 7

   Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.

8. 8

   Drain cabbage and dump into ice water.

9. 9

   Bring another pot of salted water to a boil.

10. 10

    Add the green beans and cook until crisp-tender, about 5 minutes.

11. 11

    Drain green beans and add to the bowl of ice water.

12. 12

    Drain cooked vegetables into a colander.

13. 13

    Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices.

14. 14

    Drizzle with coconut dressing, and serve extra dressing on the side.