Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-DRESSING 1 c Bean sprouts
1/2 c Flaked coconut 1 c Cabbage; shredded
1 c Hot water 4 oz Bean curd; drained and cut
1 Onion; chopped -into 1" pieces
1 cl Garlic; finely chopped 2 tb Peanut or vegetable oil
1 1/2 ts Peanut oil 1 c Potatoes; cooked, peeled
2/3 c Peanut butter -and sliced
1/2 c Water 1 c Green beans; cooked
1 tb Sugar 1 c Carrots; cooked sliced
1/2 ts Salt 1 Cucumber; sliced
1/2 ts Chili powder 2 Hard-cooked eggs; peeled
1/8 ts Ground ginger -and sliced
-SALAD

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.

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