2 Carrots; finely sliced

2 md Potatoes; sliced

1 c Cabbage; shredded

2 c Bean sprouts

1 tb Oil

1 c Tofu; cut in 1 inch cubes

1 c Cucumber; sliced

2 md Tomatoes; sliced

1 Scallion

-----------------------------------SAUCE----------------------------------- 1 tb Oil

1 Garlic clove; up to 2

-crushed 1 sm Onion; grated

1 Green chili;finely chopped

-OR- 1 ts -Chili powder

1/2 c Peanut butter; crunchy

1 ts Lemon juice; or vinegar

1/2 c Coconut, creamed; melted in

1/2 c -Water

-Salt Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.