Mixed Vegetable Salad Recipe

Ingredients :

200 g

1/2 small

2 medium

3 tablespoons

1/2 cup

2 medium

3 cloves

1/2 teaspoon

1 cup

1/2 teaspoon

2 tablespoons

Green beans, cut diagonally into 3 cm lengths

Cabbage, finely shredded

Sliced carrots

White sesame seeds

Cooking oil

Sliced onions

Garlic finely sliced

Ground turmeric

Paprika

Bamboo shoots sliced

Bean sprouts with ends removed

Sliced cucumber

Salt

Lemon Juice

Method :

Place the beans, cabbage and carrot in separate heatproof bowls, cover with boiling water and leave for 1 minute then drain.
Plunge into iced water, then drain again.
Heat a wok, add the sesame seeds and cook, stirring, over a moderate heat until they turn golden brown. Set aside.
Heat the oil in the wok; add the onion, and cook over a low heat until soft and golden.
Add the garlic and cook for 2 more minutes. Add the turmeric and paprika and cook for a further 2 minutes. Drain on paper towels. Reserve the oil.

Place the blanched vegetables and the bamboo shoots, bean sprouts and cucumber in a serving dish and drizzle over 2 tablespoons of the reserved cooking oil.
Add the onion and garlic and toss through the vegetables along with the salt and lemon juice.
Scatter the sesame seeds over the salad and serve as an accompaniment to a curry.