Goedangan - Suriname Salad

• cabbage↗1⁄2
• g snake beans or 250 g French beans↗250 g
• mung bean sprouts↗2 cups
• hard-boiled eggs2
• coconut cream↗1⁄3 cup
• yoghurt, plain↗1⁄2 cup
• dark brown sugar↗3 tablespoons
• small green chili pepper, 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. Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt. Chill until ready to serve.

2. 2

   Slice the cabbage into thin strips.

3. 3

   Prepare a large bowl of ice water. Bring a pot of salted water to a boil.

4. 4

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

5. 5

   Drain cabbage and dump into ice water.

6. 6

   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.

7. 7

   Drain cooked vegetables into a colander.

8. 8

   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.