250 g white cabbage, shredded
• 125 g thin green beans, cut into 2.5 cm lengths
• ½ small cauliflower, divided into flowerets
• 125 g beansprouts, timed
• ½ cucumber
• Coriander leaves, to garnish
• 30 g desiccated coconut
• 155 ml boiling water
• 3 teaspoons peanut butter
• 2 teaspoons soy sauce
• Juice of ½ lime
• ¼ teaspoon chilli powder
To make sauce, plate coconut in a bowl, pour over boiling water and leave to soak for 15 minutes.
Bring a large saucepan of water to the boil, add cabbage, beans and cauliflower and simmer for 2-3 minutes. Drain vegetables thoroughly, arrange on a platter or 4 individual plates. Scatter over beansprouts. Cut strips of skin from cucumber with a canella knife, then slice the cucumber and arrange over salad.
Strain coconut milk into a bowl, discard the coconut, and add remaining sauce ingredients; mix well. Spoon onto centre of salad or serve separately. Garnish the salad with coriander leaves.