Green Vegetables Salad with Coconut Mint Dip (Syabas) Recipes

Ingredients :

115g mangetout (snow peas), topped and tailed and halved

114g French beans, trimmed and halved

1/2 cucumber, peeled, halved and sliced

115g Chinese leaves, roughly shredded

115g bean sprouts

lettuce leaves, to serve

Dipping Sauce

1 clove garlic, crushed

1 small green chili, seeded and finely chopped

2 tsp sugar

3 tbsp creamed coconut

75ml boiling water

2 tsp fish sauce

3 tbsp vegetable oil

juice of 1 lime

2 tbsp freshly chopped mint

Method :

Bring a saucepan of salted water to the boil. Blanch the mangetout (snow peas), beans adn cucumber for 4 minutes. Refresh under cold running water. Drain and set aside. To make the dressing, pound the garlic, chili and sugar together using a pestle and mortar. Add the coconut, water, fish sauce, vegetable oil, lime juice and mint. Pour the dressing into a shallow bowl and serve with the salad ingredients arranged in an open basket.

This dish is served as an accompaniment to Singapore and Malaysian meat dishes.

Serves 4 - 6

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