This simple Indonesian home-style salad combines lightly steamed green beans, cabbage, and carrots with a spiced coconut mixture. Served cold, it is easy to pack for a picnic.
Place the green beans, cabbage, and carrots in the steamer basket of a pressure cooker. Steam for 8 minutes, until crisp-tender.
Crush the hot pepper and garlic clove, then mix with the coconut, lemon juice, salt, and sugar.
Mix the warm vegetables with the coconut mixture and refrigerate for 5 minutes to cool.
Divide the salad among containers with lids; they are easy to pack in a picnic basket.
Do not oversteam the vegetables; keeping them crisp is important for the salad’s texture. Mix the coconut mixture with the vegetables while they are still warm so the flavors blend better.
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