Lovely Pickled Asian Salad (ACAR CINTA ABADI)

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Heavenly picked Asian cucumber and carrot salad.

Difficulty: Easy - for beginners
Serves: 5-6

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: salad · appetizer ·

Ingredients

2-cucumbers sliced
2-small carrots Julian slices into sticks
6 small red shallot onions
6 cloves of garlic
2 red capsicum chilies
10 small red dried chilies
5-gm turmeric powder
5-ml vinegar
dash little mustard seed-black
tbsp cooking oil
a little lime juice -fresh squeezed
pinch salt
pinch sugar
tsp chili paste.

Garnish
1-tarragon leaf whole -optional


Method

Cut cucumber add little salt and wait 10-minute for water to come out of fruit.Meanwhile soak carrots in a little lime juice for 10 min in a pan then drain on a paper towel. Pat all fruit dry as water will pop when it hits the hot oil.

Heat oil in a wonk and fry onions together with a little chili paste, add salt and turmeric powder after that enter cucumbers and carrots into the wonk. Mix well. Remove from heat and set aside in a small bowl.

Stir in the red and green diced chilies and sprinkle in mustard seeds until well combined. Cool in fridge for 1/2 hr.

Serve on a cold plate as a side dish. Garnish with a tarragon leaf.





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