Asian Salad Recipes - Malaysian Green Salad with Coconut and Mint Dressing (Syabas) Recipe

Ingredients 

• 100g (4oz) mange tout, topped, tailed and halved

• 100g (4oz) French beans, trimmed and halved

• 1 small cucumber, halved lengthwise, deseeded and cut into pieces 5cm (2in) long

• 100g (4oz) Chinese cabbage, roughly shredded

• 100g (4oz) broccoli, stems cut away to leave small florets

for the dressing:

• 2 tablespoons vegetable oil

• 1 large garlic clove, crushed

• 2 small green chilies, finely chopped

• 2 teaspoons sugar

• 3 tablespoons coconut cream

• 1 tablespoon fish sauce

• 2 tablespoons lime juice

• 1 tablespoons finely chopped mint leaves

Serves 4

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Method

1. Bring a pan of water to the boil and one by one blanch each type of vegetable in turn for 4 minutes, refreshing each in cold water and draining them well.

2. Place all the vegetables in a large bowl and set aside.

3. Prepare the dressing: heat the oil in a saucepan and fry the garlic until golden-brown. Add all the other dressing ingredients, except the lime juice and mint, together with 5 tablespoons of water and stir well. Remove from the heat and stir in the lime juice and mint.

4. Pour the dressing over the reserved vegetables, stir well and serve.