Burmese Mixed Vegetable Salad with Sesame Seeds

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 197.6
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Burmese Mixed Vegetable Salad with Sesame Seeds calories by ingredient
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Number of Servings: 5


    * Zucchini, 1 cup, sliced (remove)
    * *Summer Squash, 1 cup, sliced (remove)
    * Carrots, raw, 1 cup, chopped (remove)
    * Sesame Oil, 1 tbsp (remove)
    * *ground tumeric, .5 tsp (remove)
    * Onions, raw, 2 large (remove)
    * Garlic, 4 cloves (remove)
    * *Sesame Seeds, 3 tbsp (remove)
    * *Canola Oil, 0.25 cup (remove)


Cut vegetables into bite-size strips and boil for only 1 or 2 minutes in lightly salted water, just until tender but still crisp.

Drain and run cold water over the vegetables in a colander to prevent overcooking. Drain again.

Heat the two oils in a small deep frying pan.

Add turmeric, onions and garlic and fry over medium heat, stirring all the time until onions and garlic start to brown.

Remove pan from heat and continue stirring until they are brown and crisp.

When cool, pour a little of this oil over the vegetables.

Add onions and garlic and toss lightly but thoroughly, add extra salt and vinegar to taste.

In a dry pan roast the sesame seeds over medium heat until golden brown.

Turn on to a plate to cool.

Sprinkle over the vegetables.

Serve as an accompaniment to rice and curry.

Number of Servings: 5

Recipe submitted by SparkPeople user ALAGUE.

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