Sambal in the Style of Java

For Khyati, who liked this when we had it on Saturday night, and wanted the recipe (right after I said I wouldn't post it...). This is from Salsas, Sambals, Chutneys & Chowchows by Chris Schlesinger and John Willoughby--but Khyati and John might know Schlesinger by reputation, as owner of the East Coast Grill in Inman Square.

Sambal in the Style of Java

2 cups shredded green cabbage
1 cup peeled, shredded carrots
1/2 cup bean sprouts
1/2 cup peanuts, toasted

Dressing
1 T. minced, fresh ginger
1 T. minced red or green chile pepper
1 tsp. minced garlic
1 tsp. shrimp paste
2 T. coriander seeds, cracked
1/4 cup lime juice
1/4 cup sugar
1/4 cup soy sauce
1/4 cup molasses
1/2 cup peanut oil
salt and freshly cracked black pepper to taste

Combine main ingredients in large bowl. Combine dressing ingredients; process until very well blended. Pour over vegetables and mix well.

Notes on my copy of the recipe, which I always follow:
Alice and Craig say: use more chiles, less molasses. Jamie says: put peanuts on last, on top, after mixing in dressing. All three of us say: needs more stuff for the amount of sauce made.

On another note, the reason that we didn't have egregiously more dressing than stuff last Saturday, Khyati? Because I forgot the oil. And it was yummy anyway. Hmmm.