Cambodian Cucumber Salad
Veg HT CD ACC Cambodian 20mins
Vegetarian Vegetables Accompaniment
Gluten Wheat Dairy Free Eggless Cambodia Asia
1 large Cucumber
120ml/4fl.oz. Cider Vinegar
1 tbsp Sesame Oil
cloves, very thinly sliced
1 teasp Ground Turmeric (check ingredients)
1 teasp Sugar
1 tbsp Toasted Sesame Seeds
1. Peel the cucumber and cut into batons about 5cm/2
2. Place the cucumber batons in a saucepan together
with the vinegar, salt and enough water to cover. Bring to simmering point and
cook for 3-5 minutes until the cucumber is slightly tender and transparent.
heat the oil in a frying pan add the onion and the garlic and sauté gently
until golden brown.
4. Add the turmeric,
sugar and about 3 tablespoons of the vinegar liquid from the cooked cucumber to
the onions and cook over a gentle heat, stirring, until the sugar has dissolved.
5. To serve – drain the cucumber, place in a serving
bowl then pour the onion mixture (including the liquid) over the cucumber, mix
well and sprinkle the sesame seeds over the top. Serve warm or cold.
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