Green beans, cabbage and carrot, lightly steamed, are tossed with a spiced grated coconut mixture to make this salad, a simple everyday classic from Indonesian tables. Served cold, it travels easily in a picnic basket too.
Place the green beans, cabbage and carrot in the pressure cooker's steamer basket and steam for 8 minutes, keeping them crisp.
Crush the chilli and a clove of garlic and mix with the grated coconut, lemon juice, salt and sugar.
Toss the warm vegetables with the coconut mixture and chill in the fridge for 5 minutes.
Divide the salad into lidded containers; these travel easily in a picnic basket.
Do not oversteam the vegetables; keeping them crisp matters for the salad's texture. Tossing the coconut mixture in while the vegetables are still warm lets the flavours blend better.
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