1/2 lb fresh bean sprouts
2 cups finely shredded green cabbage
1/2 lb fresh spinach, chopped
1/2 lb string beans, in 1 inch lengths
5 tablespoon tamarind water (see below)
4 teaspoon sambal oelek
1/2 teaspoon ginger
2 teaspoon salt
1 coconut, shelled, peeled and grated
Steam the veggies until tender but not soft. Transfer to a serving bowl and allow to cool to room temperature.
For the dressing, combine tamarind water, sambal, ginger and salt in a large bowl and stir until thoroughly mixed. Add coconut and toss until it has absorbed the tamarind mixture. Season to taste. Gently mix dressing with veggies. Serve at room temperature or chill for an hour or two and serve chilled.
Tamarind water: 2 oz dried tamarind pulp soaked in 1 cup boiling water for about an hour. Press tamarind through a fine sieve. Discard seeds. Refrigerate until ready to use. It keeps for a week or so.