===Ingredients===
  * 1/2 lb Green beans, cut diagonally into 3 cm lengths
  * 1/2 small Cabbage, finely shredded
  * 2 medium Sliced carrots
  * 3 tablespoons White sesame seeds
  * 1/2 cup Cooking oil
  * 2 medium Sliced onions
  * 3 cloves Garlic finely sliced
  * 1/2 teaspoon Ground turmeric
  * 1/2 teaspoon Paprika
  * 1 cup Bamboo shoots sliced
  * 1 cup Bean sprouts with ends removed
  * 1 Sliced cucumber
  * 1/2 teaspoon Salt
  * 2 tablespoons Lemon Juice

===Techniques===
  - Place the beans, cabbage and carrot in separate heatproof bowls, cover with boiling water and leave for 1 minute then drain.
  - Plunge into iced water, then drain again.
  - Heat a wok, add the sesame seeds and cook, stirring, over a moderate heat until they turn golden brown. Set aside.
  - Heat the oil in the wok; add the onion, and cook over a low heat until soft and golden.
  - Add the garlic and cook for 2 more minutes. Add the turmeric and paprika and cook for a further 2 minutes. Drain on paper towels. Reserve the oil.
  - Place the blanched vegetables and the bamboo shoots, bean sprouts and cucumber in a serving dish and drizzle over 2 tablespoons of the reserved cooking oil.
  - Add the onion and garlic and toss through the vegetables along with the salt and lemon juice.
  - Scatter the sesame seeds over the salad and serve as an accompaniment to a curry. 

Source: http://www.asianonlinerecipes.com/online_recipes/burma/mixed_vegetable_salad.php

Tags: vegetarian