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Cambodian Cucumber Salad
Veg HT CD ACC Cambodian 20mins
Serves 4
Hot Cold
Vegetarian Vegetables Accompaniment
Gluten Wheat Dairy Free Eggless Cambodia Asia Ingredients 1 large Cucumber 120ml/4fl.oz. Cider Vinegar Water Salt 1 tbsp Sesame Oil 1 Onion,
chopped finely 2 Garlic
cloves, very thinly sliced 1 teasp Ground Turmeric (check ingredients) 1 teasp Sugar 1 tbsp Toasted Sesame Seeds Instructions 1. Peel the cucumber and cut into batons about 5cm/2
inch long. 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. 3. Meanwhile,
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.
More Salad Recipes | What's in Season | Growing Vegetables
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