This is an elabourate-looking salad! Great for a dinner party or barbecue. 1/2 cabbage, very finely shredded 1 tomato, sliced 1 cucumber, peeled and julienned 4 oz cellophane noodles or rice noodles, broken apart 1 handful mung bean sprouts 1/2 block tofu, steamed for 10 minutes, cut into thin strips 1/2 cup coconut milk 1/2 cup peanut butter 1/4 tsp grated ginger 1/2 cup fresh basil leaves Chopped peanuts Mix coconut milk with peanut butter until smooth. Mix in ginger. Set aside. Deep fry noodles until crisp. Drain on paper towels. Or, rehydrate in hot water, drain, and toss with lime juice. On a large serving platter, spread shredded cabbage. Layer rehydrated noodles on top. In a bowl, put tomato, cucumber, sprouts, and tofu. Mix well. Add basil leaves, and toss gently to mix. Put vegetable mixture on top of cabbage. Pour peanut sauce over vegetables. Sprinkle chopped peanuts and fried noodles on top, if using fried. Serve immediately. If you are not going to serve it immediately, chill platter of cabbage & vegetables. Top with sauce, peanuts, and noodles just before serving.