Recipe - Cucumber And Sesame Seed Salad

1 lg Cucumber
One half cup Cider vinegar; OR
One half cup White wine
1 tablespoon Sesame seeds
1 tablespoon Sesame oil
1 Onion; chopped finely
2 Garlic cloves; cut or sliced up finely
1 teaspoon Tumeric
1 teaspoon 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:46 SOURCE: _The New Internationalist Food Book_ by Troth Wells
posted by Anne MacLellan

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