Cucumber And Sesame Seed Salad

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Title: CUCUMBER AND SESAME SEED SALAD
Categories: Oriental, Salads, Ethnic
Yield: 4 servings

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

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