2 lg. potatoes, boiled and sliced
1 c. carrots, sliced into 1/4 inch pieces
1 c. cauliflower flowerettes
1 c. fresh green beans, sliced into 1 inch pieces
1 c. sliced cabbage
1/4 lb. bean sprouts
1 cucumber, sliced

SAUCE:

3/4 c. pecans
3/4 c. almonds
1/4 c. chopped onion
4 garlic cloves, minced
1 1/2 c. coconut milk
2 tsp. crushed red pepper
1 tsp. ground ginger
1/4 tsp. ground cumin
3 tbsp. fresh lemon juice
4 tbsp. soy sauce

Blanch beans, carrots, cabbage, and cauliflower separately in water for 3 minutes each. Drain vegetables and arrange on platter. Top with bean sprouts and surround with cucumber and potato slices. Serve from platter, topping each plate with sauce.

To make sauce, place nuts in food processor and mix to paste. In a saucepan, add onion and garlic; saute about 1 minute. Add coconut milk, peppers, ginger, cumin, lemon juice, and soy sauce; bring to a boil. Add nuts and cook until sauce is thickened, about 5 minutes.