Chop and fry the shallots then set aside.
Toast the desiccated coconut until golden.
Blanch all of the vegetables in a pan of boiling water. Simmer green beans and cabbage first, then add the spinach and beansprouts once off the heat.
Put the veggies, fried shallots, shredded kaffir lime leaves, and toasted coconut into a large mixing bowl with lime juice and sambal.
Add more lime juice, sambal and salt depending on how spicy or sour you would like the salad to be. Serve up either as a main, a side or as part of a Nasi Campur, and enjoy!