Cucumber and bean sprout salad
Alu achar (Nepalese potato salad)
- 1 CUCUMBER, cleaned and cut in julienne
- 100 GRAM BEAN SPROUTS
- 3 TBSP SESAME OIL
- 1/2 TSP SALT
- FRESH MILLED BLACK PEPPER
- JUICE FROM 1/4 LEMON
- 2 TBSP WHITE WINE
- 1 CLOVE GARLIC, mashed
- PIECE OF GINGERROOT, grated
- 4 LARGE POTATOES
- 2 TBSP SESAME SEED
- 1 TBSP SESAME OIL
- JUICE OF 1/2 LEMON
- 2 GREEN CHILLIES, chopped
- 1/2 TSP TURMERIC
- 2 TBSP GREEN CORIANDER, chopped
- 1 TBSP FENUGREEK SEED, fried
For the dressing, mix the salt, lemon juice, wine, garlic, gingerroot and sesame oil. Put the cucumber and bean sprouts together in a bowl. Pour the dressing over the salad and toss. Sprinkle with black pepper.
Mix for the dressing the sesame oil, lemon juice, sesame seeds, chilies, turmeric, fenugreek and salt to taste. Boil the potatoes 25 minutes; peel and slice them. Mix the potatoes with the dressing whilst still hot. Allow them to cool down for an hour or so and sprinkle with coriander.
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