Colorful raw vegetable salad

Ingredients for 2 servings:

• 100 g radishes
• 150 g tomatoes
• 100 g zucchini
• 100 g soybean sprouts
• 100 g mushrooms
• 150 g crème fraîche
• 2 tbsp cream (or milk)
• ½ tbsp vinegar (e.g. sherry vinegar)
• Salt
• Pepper, freshly ground
• 1 pinch(s) of sugar
• 2 tbsp chopped herbs (of your choice)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Trim the leaves, tips, and bad spots from the radishes, reserving any tender radish leaves for garnishing. Wash the radishes, drain, and slice. Wash the tomatoes, drain, make a cross-shaped incision, briefly place them in boiling water, and then refresh them in cold water. Peel the tomatoes, cut out the stem ends, and cut the tomatoes into eighths. Wash the zucchini, dry them, trim the ends, and cut the zucchini lengthwise into thin slices using a vegetable peeler or a knife. Place the soybean sprouts in a sieve, rinse under cold running water, and drain well, or place on a kitchen towel. Trim the stem ends and bad spots from the mushrooms, wipe the mushrooms with a paper towel, rinse if necessary, pat dry, and slice. For the salad dressing, mix the crème fraîche with cream or milk and vinegar, and season with salt, pepper, and sugar. Stir in the herbs. Arrange the salad ingredients on a large platter and drizzle with the dressing. Garnish with the remaining radish leaves, if desired. Tip: Serve this colorful raw vegetable salad with grilled or pan-fried pieces of meat, or as a snack with baguette or flatbread. To save calories, you can replace the crème fraîche with mild yogurt (3.5% fat). Variation with asparagus: During asparagus season, replace the mushrooms with 200g of white asparagus. Wash the asparagus, peel thinly from top to bottom, making sure to remove all the skins but not damage the heads. Trim off the lower ends (remove any woody parts). Rinse the asparagus under cold water, drain well, and cut diagonally into very thin slices.