Colorful, exotic salad with golden mango and coconut dressing

Ingredients for 4 servings:

• 1 m.-large cucumber(s)
• 80 g carrot(s)
• 4 m.-large tomato(s), fully ripe
• 0.33 large tomato peppers, red
• 0.33 large tomato peppers, green
• 2 Pepper, red, long, milk
• 1 small chili pepper(s), green
• 1 stalk of spring onion(s), only the green part
• 1 tbsp dried herbs of Provence
• 2 mango(s) (golden mangoes), ripe
• 4 medium-sized garlic cloves, fresh
• 6 tbsp coconut water (can, in Asian shops)
• 2 tbsp coconut milk, creamy
• 2 tbsp white wine vinegar
• 2 tbsp Chinese black rice vinegar (Yongcun Laocu)
• ½ tsp black pepper, freshly ground
• ½ tsp mace powder
• 1 tsp white sugar
• 1 pinch(s) cardamom powder
• 1 tsp, heaped chicken stock powder
• 8 tbsp extra virgin olive oil
• n. B. Salt
• e.g. white wine vinegar
• 3 tbsp mango(s), diced (see preparation)
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A salad that has everything others would like. A whole range of flavor nuances and a breathtaking dressing. Original title: Selada exsotik dan lezat ala Kuta Beach. Recipe from Lombok, Indonesia.

Wash all vegetables and fruit that will not be peeled. Cut off both ends of the cucumber, quarter it lengthwise, remove any seeds, and slice/grate into approximately 4 mm thick slices. Peel and coarsely grate the carrot. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core, and cut them into thirds crosswise. Halve the tomato peppers lengthwise, remove the stems, diaphragms, and seeds, and chop them into approximately 2 cm pieces. Thinly slice the chili peppers crosswise, leaving any seeds attached and discarding any loose seeds and stem. Thinly slice the small green chili crosswise, leaving the seeds attached and discarding the stem. Wash the spring onions, remove any wilted leaves, and cut the green part into thin rings. Peel the golden mangoes from top to bottom with a very sharp kitchen knife, fillet the flesh from the pit, and cut into approximately 1 cm cubes. Reserve 3 tablespoons of this for garnishing. Cut off both ends of the garlic cloves, peeling as much of the flesh as possible and pressing it with a garlic press. Mix with all the other dressing ingredients except the olive oil. Season the raw dressing with salt and white wine vinegar. Mix all the salad ingredients together. Just before serving, add the raw dressing to the salad and mix. Divide the salad among the serving plates. Drizzle 2 tablespoons of olive oil over each salad plate and garnish. Serve with warm baguette.