Place the beans, cabbage and carrot in separate heatproof bowls,
cover with boiling water and leave for 1 minute then drain.
Plunge into iced water, then drain again.
Heat a wok, add the sesame seeds and cook, stirring, over a moderate
heat until they turn golden brown. Set aside.
Heat the oil in the wok; add the onion, and cook over a low heat
until soft and golden.
Add the garlic and cook for 2 more minutes. Add the turmeric and
paprika and cook for a further 2 minutes. Drain on paper towels. Reserve
the oil.
Place the blanched vegetables and the bamboo shoots, bean sprouts
and cucumber in a serving dish and drizzle over 2 tablespoons of the
reserved cooking oil.
Add the onion and garlic and toss through the vegetables along with
the salt and lemon juice.
Scatter the sesame seeds over the salad and serve as an
accompaniment to a curry.