Thai Sprout Salad
|Celery stalks||2 , cut into 1 inch lengths|
|Bean sprouts||1 Cup (16 tbs)|
|Green beans||1 1⁄3 Cup (21.33 tbs), cut into 1 inch lengths|
|Shredded chinese cabbage||1 Cup (16 tbs)|
|Fresh coconut||1⁄2 , grated|
|Scallions||2 , finely chopped|
|Sambal oelek/2 dried red chilies, crumbled||1 Teaspoon|
|Blachan||1⁄2 Teaspoon (Dried Shrimp Paste)|
|Lemon juice||1 Tablespoon|
Steam or boil the vegetables, separately, until they are just cooked through.
Set aside and keep hot.
Combine all the remaining ingredients in a mixing bowl until they are well blended.
Stir into the vegetables until all the vegetable pieces are coated.