-DRESSING
    1/2 c  Flaked coconut

      1 c  Hot water

      1    Onion; chopped

      1 cl Garlic; finely chopped

  1 1/2 ts Peanut oil

    2/3 c  Peanut butter

    1/2 c  Water

      1 tb Sugar

    1/2 ts Salt

    1/2 ts Chili powder

    1/8 ts Ground ginger

           -SALAD
      1 c  Bean sprouts

      1 c  Cabbage; shredded

      4 oz Bean curd; drained and cut

           -into 1" pieces
      2 tb Peanut or vegetable oil

      1 c  Potatoes; cooked, peeled

           -and sliced
      1 c  Green beans; cooked

      1 c  Carrots; cooked & sliced

      1    Cucumber; sliced

      2    Hard-cooked eggs; peeled

           -and sliced
  To prepare Dressing, place coconut in blender container. Add 1 cup hot
  water. Cover and blend on high speed about 30 seconds. Cook and stir onion
  and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and
  remaining ingredients. Heat to boiling, stirring constantly. Reduce heat.
  Simmer, uncovered, stirring occasionally, until slightly thickened, about 3
  minutes. To prepare Salad, pour enough boiling water over bean sprouts and
  cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in
  10-inch skillet over medium heat, turning pieces gently, until light brown.

  Remove with slotted spoon. Drain. Cook potatoes in same skillet until light
  brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and
  remaining ingredients on platter. Pour warm Dressing over Salad.