Cucumber & Sesame Seed Salad
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| ½ | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | each |
onions
finely |
|
| 2 | each |
garlic cloves
finely sliced |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 118 | ml |
apple cider vinegar
|
|
| 15 | ml |
sesame seeds
|
|
| 15 | ml |
sesame oil
|
|
| 1 | each |
onions
finely |
|
| 2 | each |
garlic cloves
finely sliced |
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
|
*
|
Directions
First peel the cucumber and 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 and turn golden.
Then let them cool.
After this, heat 1 tablespoon 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.
