Goedangan Suriname Salad Recipes

Steps:

• Make the dressing: Whisk together the coconut cream and yogurt. Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt. Chill until ready to serve.
• Slice the cabbage into thin strips.
• Prepare a large bowl of ice water. Bring a pot of salted water to a boil.
• Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
• Drain cabbage and dump into ice water.
• Bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain green beans and add to the bowl of ice water.
• Drain cooked vegetables into a colander.
• Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices. Drizzle with coconut dressing, and serve extra dressing on the side.

Steps:

• Make the dressing: Whisk together the coconut cream and yogurt.
• Stir in the minced green chile (to desired spiciness), sugar, coriander, lime juice, and salt.
• Chill until ready to serve.
• Slice the cabbage into thin strips.
• Prepare a large bowl of ice water.
• Bring a pot of salted water to a boil.
• Add the cabbage and the bean sprouts to the boiling water and cook very briefly, for about 2 minutes.
• Drain cabbage and dump into ice water.
• Bring another pot of salted water to a boil.
• Add the green beans and cook until crisp-tender, about 5 minutes.
• Drain green beans and add to the bowl of ice water.
• Drain cooked vegetables into a colander.
• Arrange vegetables on a platter with slices of hard boiled egg and cucumber slices.
• Drizzle with coconut dressing, and serve extra dressing on the side.