4 English cucumbers
3 large carrots
1/2 medium head of cabbage
1 eggplant
1/2 small head of cauliflower
3 C of cut up long beans
2 med onions
1 bulb of garlic, chopped
1 C roasted peanuts, coarse ground
1 C sesame seeds, fried till golden brown
3 C white vinegar
3/4 C canola oil
1 1/2 T chili sauce
2 T tumeric
3 T water
2-3 t salt
1 1/3 C sugar

Cut cabbage, and onions into roughly 1 1/2 ” pieces, cauliflower into roughly 1 1/2 ” flowerettes; all other vegetables into 1 1/2 ” x 1/2 ” x 1/2″ pieces. Remove seeds of cucumber.
Pour vinegar into large pot. Add 1 C water. Bring to a boil.
Scald the cucumbers in the vinegar 1-2 min, drain well.
Add 1 more C of water to pot and bring to a boil.
Scald the other vegetables, one at a time. Drain well.
In a small bowl mix chili sauce, turmeric and water into a smooth paste.
Heat oil in a pan, fry garlic till golden, remove and leave aside.
Fry the chili mixture in the remaining oil until fragrant. Add salt. Allow to cool.
In the meantime mix vegetables with the sugar and leave aside for about 30 min.
Add the chili mixture, garlic, peanuts and sesame seeds and mix well.
Refrigerate , at least overnight, before serving.
Serve cold or at room temperature.