Steps:
- Salad: Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain. Place salad greens on a large flat serving plate. Top with cabbage, beans, bean sprouts, cucumber, potatoes and eggs, in that order. Pour dressing over all. Dressing: Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 secs. Heat oil in a 2-quart saucepan over med-high heat. Add onion and cook until tender, about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling over med-high heat, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 mins. Serve warm.
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