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Method :
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1. Cut the cucumber, carrots, red and green chillies into thin strips and the cauliflower into florets.
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2. Sprinkle a little salt over the vegetables and leave it for 2 to 3 hours so that the excess water drains off.
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3. Heat 5 tbsp of oil in a wok and fry the pounded ingredients till fragrant.
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4. Add the rice vinegar, sugar and salt to taste. Mix well and turn off heat. Allow mixture to cool completely.
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5. Toss the vegetables in the vinegar mixture. Sprinkle the roasted peanuts and sesame seeds. Serve as side dish.
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