Although called a salad, the vegetables in this dish are blanched or quickly cooked first. The choice of vegetables can be varied according to taste and availability.
 

Ingredients:

4

175 g/6 oz
100 g/4 oz
100 g/4 oz
100 g/4 oz
100 g/4 oz
50 g/2 oz
2 tbsp
1
 

carrots, scraped
salt
French beans, topped and tailed
okra
fresh bean sprouts
cauliflower florets
bamboo shoot (optional)
sesame seeds
vegetables oil
medium onion, peeled and sliced
 

Method:

1. Cook the carrots in boiling salted water for about 7 minutes, then remove from the pan and leaves to cool.

2. Cook the remaining vegetables separately in boiling salted water, allowing about 3 minutes for each vegetable - they should remain crunchy. Leave to cool.

3. Put the sesame seeds in a small, heavy frying pan (skillet) and fry over dry heat until 'toasted' golden brown, shaking the pan constantly. Remove from the pan and set aside.

4. Add the oil to the pan, heat gently , then add the onion. Fry over brisk heat until golden and crisp, then remove from the pan with a slotted spoon and drain on kitchen paper towels. reserve 1 tablespoon of the oil.

5. Slice the carrots into thin matchstick strips. Slice the beans and okra diagonally into 1 cm/1/2 inch pieces. Arrange the vegetables in separate piles on a long serving dish.

6. Stir a pinch of salt into the reserved oil, drizzle over the vegetables, then sprinkle with the sesame seeds and fried onion. Serve cold or chilled.
    

SERVES 6 to 8