Thanatsone - Mixed Vegetable Salad

Recipe Ingredients

3 cups	711ml	Sliced vegetables
		Salt
1/2 cup	118ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
1/2 teaspoon	2.5ml	Ground turmeric
2 teaspoons	10ml	Onions - finely sliced (large)
4		Garlic - finely sliced
3 tablespoons	45ml	Sesame seeds
2 tablespoons	30ml	White vinegar
		Vegetables*

Recipe Instructions

* use any combination of the following: beans, cabbage, cauliflower, okra, carrots, bamboo shoots, spring onions, bean sprouts, cucumber or zucchini

Cut vegetables into bite-size strips and boil for only 1 or 2 minutes in lightly salted water, just until tender but still crisp. Drain and run cold water over the vegetables in colander to prevent overcooking. Drain again. Heat the two oils in a small deep frying pan, add turmeric.

Add onions and garlic and fry over medium heat, stirring all the time, until onions and garlic start to brown. Remove pan from heat and continue stirring until they are brown and crisp.

When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste.

In a dry pan roast the sesame seeds over medium heat. Fry until golden brown.

Turn on to a plate to cool, then sprinkle-over the vegetables.

Serve as an accompaniment to rice and curry.

Source:
'The Complete Asian Cookbook' by Charmaine Soloman

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