Malaysian Salad

Ingredients:

Salad:

250 grams white cabbage, shredded

125 grams thin green beans, cut into 2.5 cm (1 in) lengths

1/2 small cauliflower, divided into flowerets

125 grams beansprouts, trimmed

1/2 cucumbercoriander leaves, to garnish

Peanut Sauce:

30 grams desiccated coconut

155 ml boiling water

3 tablespoons peanut butter

AJI-NO-MOTO® Umami Seasoning

2 teaspoons soy sauce

Juice of 1/2 lime

1/4 teaspoon chilli powder

Procedure:

• 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 bean sprouts.
• Cut strips of skin from cucumber with a canelle knife, then slice the cucumber and arrange over salad.

For the sauce:

• Mix all ingredients. Season with AJI-NO-MOTO® Umami Seasoning.
• Spoon onto centre of salad or serve separately. Garnish the salad with coriander leaves.