Tuesday, February 21, 2012

Ginger apple cucumber salad

This recipe is adapted from here. Though the picture below does not look all that appealing, the salad was pretty tasty (and yeah, my usual refrain, healthy too). The lightly fried onion forms a wonderful contrast with the raw ingredients and the flavors come together nicely in your mouth.

Ginger apple cucumber salad

Ingredients (enough for two as a starter, or for one as the entree at lunch)

2 medium sized cucumbers, peeled
1 medium apple, peeled
1" ginger piece, grated
1 medium onion, sliced thin
1/2 tsp turmeric
2/3 tbsp vinegar diluted with 1/3 tbsp water
1 tbsp honey
1 tbsp sesame seeds, toasted without oil
1.5 tsp sunflower oil (or any other flavorless oil)
Salt to taste

1. Vertically cut the cucumbers into four pieces each. Deseed them and slice into thin pieces using a mandolin slicer or a knife. Do the same for the apple. Mix both and set aside in a bowl.
2. Add the grated ginger, honey and salt to the vinegar and mix well.
3. Add the above dressing to the cucumber and apple. Mix well. Refrigerate for at least 30 minutes.
4. When ready to serve the salad, add the oil to a pan. add the onion and saute well till the onion starts to look cooked..
5. Now add in the turmeric and a little salt and continue sauteing the onion till the tips begin to change color. Remove from heat and set aside to cool.
6. Remove the cucumber-apple mixture from the refrigerator and drain any accumulated liquid.
7. Mix the onion with the rest of the salad ingredients. Adjust for salt.
8. Top with the toasted sesame seeds and serve immediately.

1. You can substitute toasted sesame seeds with sliced almonds.
2. Raisins added in should also be good.

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