Title: Thanatsone,mixed Vegetable Salad
Categories: Burma Kosher Vegetable Salad
Yield: 4 Servings

3	c	Sliced vegetables
		Salt
1	c	Vegetable oil
1	tb	Sesame oil
1	ts	Ground turmeric
2	lg	Onions, finely sliced
4		Cloves garlic, finely sliced
3	tb	Sesame seeds
2	tb	White vinegar

Use any combination of the following vegetables in the required amounts-beans cabbage cauliflower okra carrots bamboo shoots spring onions bean sprouts cucumber or zucchini.

Cut vegetables into bite size strips and boil for only 1 or 2 minutes in lightly salted water, just until tender but still crisp. Drain and run cold water over the vegetables in colander to prevent overcooking. Drain again. Heat the two oils in a small deep frying pan, add turmeric, onions and garlic and fry over medium heat, stirring all the time, until onions and garlic start to brown. Remove pan from heat and continue stirring until they are brown and crisp. When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste. In a dry pan roast the sesame seeds over medium heat until golden brown. Turn on to a plate to cool, then sprinkle over the vegetables. Serve as an accompaniment to rice and curry.

Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

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