Celery, Carrot, and Cucumber Salad
From Madhur Jaffrey's World of the East Vegetarian Cooking,
Madhur Jaffrey, Knopf, 1973. ISBN 0-394-40271-5 or 0-394-74867-0.
A Good lunch dish. Serves 4.
Ingredients
- 2 1/2 celery sticks
- 1 carrot
- 1 cucumber
- 1 tablespoon soy sauce
- 2 teaspoons. white vinegar
- 1 teaspoon. sesame oil
- 1/2 clove garlic, peeled and mashed to a pulp
Directions
Peel the carrots. Peel the cucumber if you desire. Slice
the cucumber in half lengthwise and scoop out and discard
the seeds using a teaspoon. Cut carrot, celery, and cucumbers
into 2 1/2 inch long matchsticks.
Mix the soy sauce, vinegar, sesame oil, and garlic.
Just before eating mix the vegetables and the sauce.
Comments
There are two kinds of sesame oil. One kind is lighter and
comes in larger sizes: this is for frying. The other kind is
very dark and usually comes in a bottle with a lid with holes
in it for pouring. This kind is the kind intended here; it is
for seasoning. It is stronger than the other kind and should
be used in small amounts. You probably have to get it at a
food co-op or at an oriental store.
Jim Plank
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