|Green beans||1⁄2 Pound|
|Hard boiled eggs||4|
|Fried onion flakes||1 Tablespoon, fried crisply|
|Peanut sauce||1⁄4 Cup (4 tbs)|
Boil potatoes in their jackets; skin and dice.
Cut beans into thin, diagonal slices; boil and drain.
Scrape carrots, cut into matchstick-sized strips; boil and drain.
Shred cabbage very finely.
Put into boiling water, bring to boil again (don't over-cook); drain.
Arrange vegetables on a platter as follows:
First, the washed, well-crisped lettuce, then potatoes, cabbage, beans, carrots, sliced or quartered tomatoes, sliced or quartered eggs.
This gives a nice contrast of colours.
Pour over the Peanut Sauce just before serving; sprinkle with onion flakes, see Goreng Bawang.
This goes very well with a grill, or serve it as a barbecue salad.
For a quick, tasty salad, pour the sauce over hard boiled eggs, lettuce and tomatoes.