An Indonesian-style cooked vegetable salad with freshly grated coconut, chili, garlic and lime.
80 gGreen Beans
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70 gCabbage
50 gCarrot
25 gHusked Coconut
1 cloveGarlic
3 gChili Pepper
1.5 tspLime juice
3 gBrown Sugar
0.5 tspCooking oil
To tasteSalt
Trim and cut the beans into 3 cm pieces. Shred the cabbage and cut the carrot into thin matchsticks. Finely grate the coconut and mince the garlic and chili.
Boil the green beans for 3 minutes, add the carrot and cook for 1 minute, then add the cabbage and cook for 1 minute more. Drain thoroughly and spread out to cool until warm.
Heat the oil in a small skillet over medium-low heat. Add the garlic and chili and stir for 30 seconds, then add the grated coconut and sugar. Cook for 3 minutes, stirring, until fragrant and heated through without browning.
Take the coconut mixture off the heat and add the lime juice and salt. Toss thoroughly with the well-drained vegetables and serve warm or at room temperature.