Cucumber pineapple sambal

Carrot salad with smoked salmon

• 1/2 PINEAPPLE, cleaned and sliced thinly
• 1 CUCUMBER, cleaned and sliced thinly
• 2 RED CHILLIES, thinly sliced
• JUICE OF 1 LEMON
• 1 TBSP PALM SUGAR
• 1 TBSP SHRIMP PASTE
• 2 TBSP DRIED SHRIMPS

• 200 GRAM CARROTS, cut in strips
• 200 GRAM RADISH, cut in strips
• 150 GRAM SMOKED SALMON, cut
• 50 GRAM RAISINS
• 50 GRAM DRIED APRICOTS,cut
• 4 TBSP OIL
• 2 TBSP RICE VINEGAR

For the dressing, mix the lemon juice, palm sugar, shrimp paste and salt to taste and stir well. Put the pineapple, cucumber, chillies and dried shrimp in a salad bowl. Pour the dressing over the vegetables and toss the salad.

Mix carrots, radish, salmon, raisins and apricots. Mix, for the dressing, oil and vinegar and pepper and salt to taste and pour this over the vegetables. Toss the salad.

This is a Japanese recipe. 6 August is "A-bomb day" in Japan and the citizens of Hiroshima pray for an everlasting world peace. A minute silence is held at 8:15, the time the bomb exploded on the 6th of August, 1945. Click on culinary calendar for more links between cooking and history.

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