Cucumber and Sesame Seed Salad

Title:
Cucumber and Sesame Seed Salad

Yield:
4 Servings

Categories:
Oriental,
Salads,
Ethnic




Ingredients:





     1 lg Cucumber


   1/2 c  Cider vinegar; -OR-


   1/2 c  -White wine


     1 tb Sesame seeds


     1 tb Sesame oil


     1    Onion; chopped finely


     2    Garlic cloves;sliced finely


     1 ts Tumeric


     1 ts Sugar;up to 2 ts


          -Salt






 First peel the cucumber & cut into 2 inch pieces. Cut these again into


 lengthwise sticks. Now put them into a pan with the vinegar and salt; add
a


 little water to cover, heat and simmer for a few minutes until the cucumber


 is slightly tender and transparent. Drain, keeping the liquid, and let


 cool. Set aside. Now toast the sesame seeds in a pan with a little oil


 until they begin to jump & turn golden. Then let them cool. After this,


 heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without


 burning until they are golden brown. Remove them from the pan and let cool.


 Now pour the remaining oil, tumeric, sugar and half the drained vinegar


 liquid. Stir this over a gentle heat until the sugar is dissolved. Add the


 onion and garlic and heat them through. Arrange the cucumber pieces in a


 salad bowl and pour over the dressing. Mix well and then scatter the sesame


 seeds on top. Serve warm or cold.


 


 SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells


 posted by Anne MacLellan


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini