Meal / Thai Vegetable Salad

Dressing (+/- 10 servings)
1/2 bottle of Wippy Sugar Free (170 grams)
1/2 can of coconut milk (200 ml)
Soy sauce (25 ml)
1 Adjoema-neng pepper (de-stoned and finely chopped)
1 ginger (100 grams, cleaned and finely chopped)
Juice of 1/2 slice of lime
Salt to taste

Note: Wippy Peanut Butter contains 10 grams of protein per 35 grams. Another source of protein is not necessary for this recipe, but if necessary, a boiled egg on the side will taste great.

Preperation of sauce
Put all ingredients in the blender and mix for 1 to 2 minutes or until the mixture is completely smooth.
Tip: The sauce will be tastier if you prepare it one day in advance and leave it in the fridge.

Preperation of vegetables
Chop the string beans into pieces of 4 to 5 cm and chop the cabbage as fine as possible; wash the vegetables well. Boil the string beans and cabbage in plenty of water for 2 to 3 minutes. Drain the vegetables well after boiling.
Make portions with the boiled vegetables, fresh bean sprouts, cucumber, mango, bell peppers, seroendeng, greens and fried onions & garlic. Pour your Wippy sauce over your dish as required.

Enjoy your meal!