Assorted vegetable salad recipe - Thanat-son-Thok

Ingredients (nutrition)

• 4 scraped carrots
• ½ tsp salt
• 6 oz French beans
• 5 oz cauliflower florets
• 5 oz okra
• 4 oz bean sprouts
• 2 oz sesame seeds
• 2 tbsp vegetable oil
• 1 peeled and sliced onion
• salt and ground black pepper to taste

Preparation (instructions)

1. Cook carrots in a pot of boiling water with salt for 8 minutes.
2. Remove from pot and set aside.
3. Cook remaining vegetables with the same method but for about 2½ minutes each. Set aside.
4. In a large skillet, brown sesame seed and set aside.
5. Heat oil in a pan and saute onion until golden brown.
6. Remove onion, drain on kitchen paper towel and reserve cooking oil.
7. Sliced reserved carrots, beans and okra.
8. Arrange vegetables on a serving dish, drizzle reserved oil and season well with salt and pepper.
9. Sprinkle toasted sesame seeds and fried onions on top.
10. Serve cold.

Servings: 7

More Asian Recipes: Traditional Burmese Cuisine | Classic Myanmar Food Guide