Second Spin, Country 165: Suriname [International Food]

peanut sauce

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar nutty flavor with less fat.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers more protein while chickpeas are budget-friendly.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: cooked potatoes

Avocado adds creaminess without cholesterol, while potatoes are cost-effective.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots reduce oil content, and onion flakes are easier to find.

Slice the cabbage into thin strips.

Prepare a large bowl of ice water.

Bring a pot of salted water to a full boil and add the cabbage and bean sprouts, cooking for about 2 minutes.

Drain the cabbage and dump it into the ice water.

Bring another pot of salted water to a boil and add the green beans, cooking until crisp-tender for about 5 minutes.

Drain the green beans and add them to the bowl of ice water.

Drain the cooked vegetables into a colander and arrange them on a platter.

Dress the salad with slices of hard-boiled egg and cucumber slices.

Mix the coconut cream and yogurt in a bowl to make the dressing, whisking together.

Stir in the minced chili, sugar, coriander, lime juice, and salt to the dressing.

Chill the dressing until ready to serve.

Drizzle the salad with coconut dressing and serve with extra dressing on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens