Burmese Cucumber Salad

Name: Burmese Cucumber Salad
Ingredients: 2 cucumbers, peeled, seeded, chopped coarsely; 1 1/2 tablespoons apple cider vinegar; 2 green jalapeno chiles, finely chopped (or green chiles of choice); 2 tablespoons celery, finely chopped; 3/4 teaspoon sugar; 2 tablespoons sesame seeds, toasted; 1 1/2 teaspoons garlic, finely chopped; salt, to taste

8 ingredients

5 steps

Ingredients

2 cucumbers, peeled, seeded, chopped coarsely
1 1/2 tablespoons apple cider vinegar
2 green jalapeno chiles, finely chopped (or green chiles of choice)
2 tablespoons celery, finely chopped
3/4 teaspoon sugar
2 tablespoons sesame seeds, toasted
1 1/2 teaspoons garlic, finely chopped
salt, to taste

Directions

1

Mix cucumber, sugar and vinegar in a bowl. Set aside.
2

To toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. Watch closely so they don't burn.
3

Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
4

Just before serving, mix with sesame seeds, green chiles, celery and garlic.
5

Mix well and serve.