Go Back

This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
Print Recipe

Ingredients
  

  • 1 cup Shredded Cabbage
  • 1 cup Cooked Green Beans
  • 1 cup Cooked Carrots chopped
  • 1 Cucumber sliced
  • 2 Hard Boiled Eggs cut in wedges
  • 2/3 cup Peanut Butter
  • 1/2 cup Grated Coconut
  • 1 cup Hot Water
  • 1 Small Onion chopped
  • 1 Garlic Clove chopped
  • 1 1/2 tbsp. Peanut Oil
  • 1 tbsp. Sugar
  • 1 tsp Salt
  • 1/8 tsp Ginger
  • 1/4 tsp Chili Powder

Instructions
 

  • Arrange the vegetables in a serving dish.
  • Prepare the sauce by first stirring the onions and garlic in hot oil until transparent.
  • Add the seasoning peanut butter, grated coconut, water, and sugar.
  • Stir while still cooking until the sauce becomes slightly thick.
  • Pour over the vegetable dish and garnish with the boiled egg.