Thanatsone, Mixed Vegetable Salad.
A variety of vegetables can be used in this delicious crunchy salad with the subtle flavour of lightly roasted sesame seeds.
The trick is in cutting them into thin julienne strips and blanching them for just a minute to retain their crispness.
Ingredients.
450 g / 1 lb of finely sliced mixed vegetabls, carrots, courgettes, bean sprouts, french beans for example.
Salt to taste.
2 medium onions.
1 tablespoon of oil.
2 teaspoons of light sesame oil.
2 garlic cloves, peeled and crushed.
1/4 of a teaspoon of turmeric.
1 tablespoon of white vinegar.
2 tablespoons of sesame seeds.
Method.
1. Prepare the vegetables and cut into thin julienne strips, blanch them in a pan of lightly salted rapidly boiling water for 1 to 2 minutes, then drain and rinse under cold running water to prevent any further cooking.
2. Thinly slice the onions. Heat both the oils together in a frying pan, add the onion and garlic and stir fry until they are crisp and golden.
3. Add the turmeric and cook it for a few seconds, remove from the heat and stir the onion mixture for a minute.
4. Mix the drained vegetables in a serving bowl, add the fried onion and garlic and a little of the cooking oil, then pour in the vinegar and add a little salt if needed, lightly toss the salad to mix in the dressing.
5. Wipe the excess fat from the frying pan, place it over a high heat and add the sesame seeds, stirring continuously, dry roast the sesame seeds until they are golden brown. do not burn the seeds or they will become bitter.
6. Remove the seeds from the pan and allow to cool, then sprinkle them over the vegetable salad.
Serve with any meat curry and plain boiled rice.
Serves 4.
