Colorful cucumber salad Kuta Beach

Ingredients for 2 servings:

• 1 m.-large salad cucumber(s), slim, seedless
• 6 radishes
• 10 g ginger, diced, fresh or frozen
• 1 pepper, red, long, mild, diced
• 1 tsp chicken broth (strong bouillon)
• 1 tsp sugar, white, fine
• 1 pinch(s) black pepper from the mill
• 1 pinch(s) cardamom powder
• 1 tbsp white wine vinegar
• 2 tbsp orange juice
• e.g. extra virgin olive oil
• 2 eggs, fried to scramble
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

An exotic Balinese cucumber salad with radishes and dill.

Wash the cucumber, snip off both ends, and peel, leaving a few green strips. Quarter lengthwise and cut crosswise into approximately 6 mm thick slices. Wash the radishes, remove the tops and bottoms, and cut or slice into approximately 2 mm thick slices. Wash and peel the fresh ginger, and cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw. Wash the bell peppers, remove the stalks, cut lengthwise, open them up, deseed them, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Place all the prepared ingredients in a bowl and mix well with the dressing about 10 minutes before serving. Serve with the olive oil in a separate jug. To serve, fill the salad with the dressing in serving bowls, garnish, and serve with the olive oil.