Maybe your new favorite bean dish:
Vegetable salad with peanut dressing. Popular throughout Indonesia, you can vary this dish with different raw and cooked vegetables depending on the season.
Remove the skin from the shallots, garlic clove and ginger, cut finely into cubes and sauté in a frying pan in the hot oil for 2 min. Add sambal oelek, salt, sugar, soy sauce, juice of one lemon and the peanut cream and mix well.
Stir in the coconut milk, bring to a boil and continue to simmer at a low temperature for 4 to 5 min, stirring throughout, until the sauce is very thick. Cover and refrigerate sauce until ready to serve.
For the leaf salad, cook potatoes unpeeled in salted water, then drain, peel and cut into thin slices.
Rinse and clean white cabbage, beans (defrost frozen ones) and carrots or remove peel if necessary. Cut cabbage into tender strips, cut beans in half. Divide carrots into narrow matchstick-length sticks. Blanch vegetables in order in enough bubbling hot salted water: Beans 5 min, cabbage and carrots 3 min. Then rinse the vegetables with cold water and drain well. Pour boiling hot water over the bean sprouts and also drain.
Rinse and clean the bunch onions, cut the white and light green into fine rings. Mix well with beans, carrots, cabbage, sprouts and herbs. Season with salt, pepper and m
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