Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan


Serves: 4
Total Calories: 46

Ingredients

12 ounces green beans, or long beans, ends trimmed off
salt, to taste
1/2 cabbage, medium and white, cored and cut into 1/2/-inch wedges
1 cucumber, medium, peeled and cut into 1/4-inch slices
2 tomatoes, fresh, ripe, cored and cut into wedges
1 bunch basil or lemon balm, rinsed and patted dry
1 bunch parsley, Italian (flat-leaf) or epazote, washed and patted dry

Directions:

1. Cook the long beans in a saucepan of rapidly boiling salted water until crisp-tender, about 3 minutes. Drain well, refresh under cold water, and drain again.

2 Arrange the vegetables and herbs attractively on a platter and serve.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 46
Calories from Fat: 0

This Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


More Recipes from the The Barbecue Bible Cookbook:
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Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
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La Cabana's House Salad
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Lebanese Eggplant Salad / Salafat el Rahab
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