While technically a gentle course of blanched vegetables, this salad carries many interesting subtleties that I find delightful and untiring. The marriage of contrasting textures seems to create a dialogue between the many fresh ingredients. Spiced grated coconut gives this a unique and pleasant accent.

RECIPE
(blanched vegetable salad)

½ head green or Napa (Chinese) Cabbage
½ bunch Carrots (8 oz chopped)
1 bunch long Green Beans (sometimes labeled Chinese green beans)
1 bunch Baby Bok Choy
¼-½ pound bean sprouts
1 Bell Pepper
2 large Shallots
2 cloves Garlic
1 small knob Galangal (or Ginger if unavailable)
1 bunch Cilantro (Coriander leaves)
1 bag spiced grated Coconut
Juice from 2-3 Limes
Coconut oil, Sesame oil
Salt, white pepper

With a knife, mandolin or box grater, roughly shred the cabbage, carrots, and bell pepper into thin pieces. Chop green beans and baby bok choy, into 2-3-inch pieces. Thinly slice shallots, garlic, and galangal.
Bring a large pot of water to a boil. Add beans and carrots. After 2 minutes, add cabbage and bean sprouts. Cook for 2 minutes, then remove and drain in a colander. In a separate frying pan, heat a mix of coconut and sesame oil over medium-high heat. Add shallots until translucent and galangal, about 2 minutes. Add garlic and bell pepper for 1 minute. Remove and combine in a large bowl with boiled vegetables and chopped cilantro. Dress the salad with sesame oil and lime juice, seasoning with salt and white pepper to taste. Finally, add spiced grated coconut and serve at room temperature.
Serves 3-4