A cooked vegetable salad

Acar Campur

Preparation info
  • to serve

    six to eight

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


  • 250 g (8 oz) carrots
  • 1 cucumber
  • 250


Wash all the vegetables. Peel the carrots and the cucumber. Top and tail the beans, and cut each one into, say, three pieces. Gut the carrots and cucumber into pieces about the same size as the beans, and cut the pimientos into strips. Take out the seeds from the chilli and cut it into four. Peel and wash the pickling onions.

Crush the kemiri, shallot and garlic to a paste, and sauté th