Asian radish and carrot salad

Ingredients for 4 servings:

• 2 large carrots
• 1 radish(s) (Radi), white
• ½ cucumber(s)
• 1 bunch of spring onions
• 1 piece(s) fresh ginger (approx. 10 g)
• 2 garlic cloves
• 1 chili pepper(s), red
• 6 tbsp oil (peanut oil)
• 3 tbsp vinegar (rice vinegar)
• 2 tbsp fish sauce, Asian
• 2 tbsp soy sauce, light
• 1 tbsp onion(s) – seeds, black
• 1 tbsp sesame seeds
• ½ bunch coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots, radish, and cucumber and slice them into long, thin strips using a vegetable peeler or mandoline. Cut the white and light green parts of the spring onions into equal, narrow strips. Peel the garlic and ginger, slit the chili pepper lengthwise, and remove the inner membranes and seeds (careful: do not touch your eyes or mucous membranes with your hands afterward). Finely chop the garlic, ginger, and chili pepper and fry in 3 tablespoons of heated peanut oil in a wok or deep pan over medium heat for about 1 minute. Add the carrots and spring onions and sauté for about 1 minute. Place in a bowl with the cucumber and radish strips and mix. Briefly toast the onion seeds and sesame seeds in a non-stick pan without fat until the sesame seeds are golden brown. Finely chop the coriander leaves and stir them into the salad along with the onion seeds and sesame seeds. For the dressing, combine the remaining 3 tablespoons of peanut oil, rice vinegar, fish sauce, and soy sauce in a screw-top jar or dressing shaker and shake until the liquids are blended. Pour the dressing over the salad, mix, and let it sit for about 30 minutes before serving. Serve with seared, medium-raw tuna or chicken breast fillet marinated in teriyaki sauce.