CUCUMBER & SESAME SEED SALAD

      Title: CUCUMBER & SESAME SEED SALAD
  Categories: Oriental, Salads, Ethnic
       Yield: 4 Servings
  
       1 lg Cucumber
     1/2 c  Cider vinegar; -OR-
     1/2 c  -White wine
       1 tb Sesame seeds
       1 tb Sesame oil
       1    Onion; chopped finely
       2    Garlic cloves;sliced finely
       1 ts Tumeric
       1 ts Sugar;up to 2 ts
            -Salt
  
   First peel the cucumber & cut into 2 inch pieces. Cut these again into
   lengthwise sticks. Now put them into a pan with the vinegar and salt;
   add a little water to cover, heat and simmer for a few minutes until
   the cucumber is slightly tender and transparent. Drain, keeping the
   liquid, and let cool. Set aside. Now toast the sesame seeds in a pan
   with a little oil until they begin to jump & turn golden. Then let
   them cool. After this, heat 1 Tbsp of the oil in a pan and cook the
   onion and the garlic without burning until they are golden brown.
   Remove them from the pan and let cool. Now pour the remaining oil,
   tumeric, sugar and half the drained vinegar liquid. Stir this over a
   gentle heat until the sugar is dissolved. Add the onion and garlic
   and heat them through. Arrange the cucumber pieces in a salad bowl
   and pour over the dressing. Mix well and then scatter the sesame
   seeds on top. Serve warm or cold.
   
   SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells
   posted by Anne MacLellan
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