Vegetable Salad with Curry Dressing
Rinse and halve the cucumber, and scrape out the seeds. Rinse the tomatoes, cut into quarters and remove the seeds. Rinse and peel the radishes. Peel the shallots. Finely dice the cucumber, tomatoes, radishes and shallots.
For the dressing, add the rice vinegar, sambal oelek, Madras curry and apricot jam in a blender. Blend the dressing ingredients together while pouring the sesame oil, canola oil and coconut milk in a thin stream.
For the salad, toss the diced vegetables with the dressing and let stand for about 30 minutes.
Rinse the mint, shake dry and cut the leaves into strips. Stir the mint strips into the salad before serving and transfer to glasses. Garnish with fresh mint.