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Mixed Vegetable Salad Recipe

Mixed Vegetable Salad Recipe

Ingredients :

200g green beans, cut into 3 cm lengths

1/2 small cabbage, finely shredded

2 medium sliced carrot

3 tablespoons white sesame seeds

1/2 cup cooking oil

2 medium sliced onions

4 cloves garlic, sliced finely

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 cup bamboo shoots sliced

1 cup bean sprouts with ends removed

1 sliced cucumber

2 tablespoons lemon juice

Salt to taste


Method :

Cover a heatproof bowls with boiling water and add in the cabbage, beans and carrot. Leave for about 1 minute, then drain. Immediately dip into iced cold water and drain again. Using a wok, toast the sesame seeds over a moderate heat, stirring until they turn golden brown, then set aside. Using the same wok, heat the oil and add the onion, cooking over a low heat until softer and slightly golden. Add the garlic and continue cooking for another 2 minutes. Add the turmeric and paprika and cook a further 2 minutes. Drain on paper towels and reserve the oil.

Put the earlier balnched vegetables and the bamboo shoots, cucumber, bean sprouts in a serving dish. Drizzle over them 2 tablespoons of the reserved cooking oil. Add the garlic, onion, salt and lemon juice and toss with the vegetables. Scatter the toasted sesame seeds all over the top and serve hot.


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