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Burmese Cucumber Salad Recipe

Burmese Cucumber Salad Recipe

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Ingredients:

Serving

2 cucumbers, peeled, seeded, chopped coarsely
1 1/2 tbsp apple cider vinegar
2 green jalapeno chiles, finely chopped
2 tbsp celery, finely chopped
3/4 tsp sugar
2 tbsp sesame seeds, toasted
1 1/2 tsp garlic, finely chopped
salt , to taste

Directions:

Mix cucumber, sugar and vinegar in a bowl. Set aside.
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.
Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
Just before serving, mix with sesame seeds, green chiles, celery and garlic.
Mix well and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1033.23 Kcal (4326 kJ)
Calories from fat	635.06 Kcal
		% Daily Value*
Total Fat	70.56g	109%
Sodium	3276.01mg	137%
Potassium	185.8mg	4%
Total Carbs	66.36g	22%
Sugars	1.55g	6%
Dietary Fiber	3.64g	15%
Protein	35.86g	72%
Vitamin C	3.5mg	6%
Iron	1.1mg	6%
Calcium	90.7mg	9%

Amount Per 100 g
Calories	852.19 Kcal (3568 kJ)
Calories from fat	523.79 Kcal
		% Daily Value*
Total Fat	58.2g	109%
Sodium	2702mg	137%
Potassium	153.24mg	4%
Total Carbs	54.73g	22%
Sugars	1.28g	6%
Dietary Fiber	3g	15%
Protein	29.58g	72%
Vitamin C	2.8mg	6%
Iron	0.9mg	6%
Calcium	74.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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