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Title: Cucumber and Sesame Seed Salad
Categories: Cambodian Salad Ethnic
Yield: 4 Servings
| 1 | lg | Cucumber |
| 1/2 | c | Cider vinegar; -OR- |
| 1/2 | c | -White wine |
| 1 | tb | Sesame seeds |
| 1 | tb | Sesame oil |
| 1 | Onion; chopped finely | |
| 2 | Garlic cloves;sliced finely | |
| 1 | ts | Tumeric |
| 1 | ts | Sugar;up to 2 ts Salt |
First peel the cucumber & cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid, and let cool. Set aside. Now toast the sesame seeds in a pan with a little oil until they begin to jump & turn golden. Then let them cool. After this, heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool. Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid. Stir this over a gentle heat until the sugar is dissolved. Add the onion and garlic and heat them through. Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top. Serve warm or cold.
SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan
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