Mixed Vegetable Salad Recipe
 Malaysian Recipes

Ingredients:

3
10 yard
1/2
1
225 g/ 8 oz
2 cloves
6
2
6
1 1/2 tsp
4 tbsp
100 g/ 3 1/2 oz
115 ml/ 4 fl oz

45 g/ 1 1/2 oz

 

large carrot, cut into thin 7.5 cm long sticks
long beans, or 85 g French beans, cut into 5 cm/ 2 in pieces
small cauliflower, divided into florets
cucumber, peeled, halved, seeded and cut into matchsticks
wedge green cabbage, cored, seeded and chopped
garlic, smashed
candlenuts nuts or cashew nuts, chopped
fresh red chilies, cored, seeded and chopped
shallots, chopped
ground turmeric
vegetable oil
light brown sugar
rice vinegar
salt
roasted unsalted peanuts
 

Method:

1. Bring a  large saucepan of water to a boil. add carrots, beans and cauliflower. Simmer for 2-3 minutes until tender but still crisp. add cucumber and cabbage and simmer 1 minute longer. drain, rinse under cold running water and drain thoroughly. Put garlic, nuts, chilies, shallots and turmeric in a blender. Mix to a paste.

2. Heat oil in a wok or frying pan over medium heat. Add spice paste and cook, stirring, for 3-5 minutes until slightly thickened and spices are fragrant. Add sugar, vinegar and salt to taste. Bring to a boil. Add vegetables to pan. Stir and toss to coat thoroughly. Transfer to a bowl. Cover tightly and leave at room temperature for about 1 hour. To serve, mound vegetable in aserving dish and sprinkle peanuts on top.

Serves 8-10