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Cambodian Cucumber Salad    Veg  HT  CD  ACC  Cambodian  20mins



Serves 4      Hot  Cold  Vegetarian  Vegetables  Accompaniment  Gluten Wheat Dairy Free  Eggless  Cambodia Asia



1 large Cucumber

120ml/4fl.oz. Cider Vinegar



1 tbsp Sesame Oil

1  Onion, chopped finely

2  Garlic cloves, very thinly sliced

1 teasp Ground Turmeric (check ingredients)

1 teasp Sugar

1 tbsp Toasted Sesame Seeds




1. Peel the cucumber and cut into batons about 5cm/2 inch long.


2. Place the cucumber batons in a saucepan together with the vinegar, salt and enough water to cover. Bring to simmering point and cook for 3-5 minutes until the cucumber is slightly tender and transparent.


3.  Meanwhile, heat the oil in a frying pan add the onion and the garlic and sauté gently until golden brown.


4. Add the  turmeric, sugar and about 3 tablespoons of the vinegar liquid from the cooked cucumber to the onions and cook over a gentle heat, stirring, until the sugar has dissolved.


5. To serve – drain the cucumber, place in a serving bowl then pour the onion mixture (including the liquid) over the cucumber, mix well and sprinkle the sesame seeds over the top. Serve warm or cold.  



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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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