Carrot and Cucumber Salad
This refreshing and colourful salad is a great one to serve with a spicy Balinese buffet/banquet and can be stored in refrigerator for a week or more and is, in infact more delicious when chilled.
Service 4-6:
2 cucumber 2 tbspn. white or raw sugar
1 carrot 1 cup water
½ pineapple sea salt
1/3 cup white vinegar 2 shallots, slices finely
Peel The carrot,cucumber and pineapple.Slice into julienne sticks or any other shape you prefer. Mix the sugar and salt into the vegetables, crushing and bruising to release the flavour. Add the red shallots. Add vinegar and water, check seasoning, making sure the sweet and sour is in balance.
Store in the refrigerator.
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