Mixed Vegetable Salad with Coconut Dressing | Goedangan

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Introducing Geodangan, your answer to healthy munchies. (Honestly, I’m not sure if there’s such a thing as healthy munchies. But if there were, then this is it.)

This Asian-style salad that is incredibly popular in Suriname. And for good reason.

Don’t be shy.

Geodangan is everything spring has to offer – crisp green beans, giant cabbages, golden yolked eggs… with the addition of a coconut, lime, yogurt dressing. (The dressing could also be coconut sambal, a spicy shredded coconut condiment.) Either way, you’ll feel like your in Suriname… by way of Indonesia.

And that’s definitely a good thing.

Colonial history / Churches: Church Front view by Service for Cultural Heritage

Colonial history / Churches: Church Front view by Service for Cultural Heritage

Today’s recipe for Goedangan is adapted from Holidays of the World Cookbook for Students; they suggest serving the salad for a traditional Surinamese lunch, which I think sounds just lovely.

Serves 6

Ingredients:

For the salad:

1 small head cabbage, cored, shredded and blanched
1 lb French green beans
1/2 lb mung bean sprouts
1 hard boiled egg per person
1 cucumber, sliced
shredded coconut or coconut flakes, optional

For the dressing:

1/2 cup coconut milk
1/2 cup yogurt
1-2 tbsp brown sugar
1 hot chili pepper, or to taste
1 tsp ground coriander
1 lime, juiced
salt & pepper

Method:

Is it me, or does this cabbage look like a flopsy-eared bunny rabbit?

So cute.

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Step 1:

Trim and slice up all your veggies. Next, blanch the mung bean sprouts, the shredded cabbage, and finally the green beans.

Seems like a lot to do… but it’s really not too bad.

I used a large spaghetti pot with insert. That way I could keep using the hot water for each ingredient. The mung bean sprouts only took a minute or two. The cabbage took a few more, and the green beans took the longest. Just give them all a little bite and cook them to whatever texture you’d like.

After cooking, immediately plunge them in an ice bath to retain the bright colors and keep them from overcooking.

Step 2:

Next, whisk together the coconut dressing ingredients. When you check the seasonings, do so with a bite of the salad. It really changes the flavor.

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Layer the salad ingredients on a large platter. Decorate with the hard boiled eggs and sliced cucumbers. Drizzle the dressing over the top, or let your guests serve themselves.
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This is a fun one for kids, especially if you cut back on the chili pepper. Just ask these princesses…

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Happy Friday, friends!

I hope your weekend is refreshing and fun.

P.S. If you set a Global Table this weekend, be sure to share your photos and stories on Twitter, Facebook, or Pinterest, using hashtag: #myGTA

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Geodangan is everything spring has to offer – crisp green beans, giant cabbages, golden yolked eggs… with the addition of a coconut, lime, yogurt dressing. (The dressing could also be coconut sambal, a spicy shredded coconut condiment.) Either way, you’ll feel like your in Suriname… by way of Indonesia.Mixed Vegetable Salad with Coconut Dressing | Goedangan
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Ingredients
For the dressing:
Instructions
  1. Trim and slice up all your veggies. Next, blanch the mung bean sprouts, the shredded cabbage, and finally the green beans. After cooking, immediately plunge them in an ice bath to retain the bright colors and keep them from overcooking.
  2. Whisk together the coconut dressing ingredients. When you check the seasonings, do so with a bite of the salad. It really changes the flavor.
  3. Layer the salad ingredients on a large platter. Decorate with the hard boiled eggs and sliced cucumbers. Drizzle the dressing over the top, or let your guests serve themselves.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.