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.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 15 minutes |
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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.
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Ingredients
- 1 small green cabbage , cored, shredded, and blanched
- 1 lb French green beans – OR –
- green beans
- 1/2 lb bean sprouts
- 6 eggs , hard-boiled
- 1 cucumber , sliced
- shredded coconut – OR –
- coconut chips
For the dressing:
- 1/2 cup coconut milk
- 1/2 cup plain yogurt
- 1-2 Tbsp brown sugar
- 1 hot chili pepper , or to taste
- 1 tsp ground coriander
- 1 lime , juiced
- salt
- pepper
Servings: people
Units:
Instructions
- 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.
- Whisk together the coconut dressing ingredients. When you check the seasonings, do so with a bite of the salad. It really changes the flavor.
- 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.