Crisp, colorful radish salad

Ingredients for 2 servings:

• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 100 g white beer radish(s)
• 80 g cucumber(s)
• 80 g bell pepper(s), red
• 60 g bell pepper(s), green
• 1 Pepper, red, long, mild
• 2 tbsp orange juice
• 1 tbsp sugar, fine
• 2 tsp, crushed broth powder (mushroom bouillon, granules)
• 1 tsp, leveled chicken broth powder
• 1 tsp, leveled XO sauce, medium hot
• 2 tbsp, leveled tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sesame oil, dark
• 8 cookies (shortcrust pastry, coconut flavor)
• n. B. Dill tips
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

A tempting appetizer with an exotic flair. Recipe from Singapore.

For the vegetables, peel the onions and garlic cloves and roughly chop. Wash the radish and cucumber, cut off both ends, and peel. Halve the cucumber lengthwise and remove the seeds. Chop the radish and cucumber into 4 x 10 x 30 mm pieces. Wash the bell peppers, halve them, remove the stems and seeds, and cut into 6 x 30 mm pieces. Remove the stem from the washed bell pepper, cut open on one side, and remove the pink membranes and all seeds. Cut crosswise from the top into thin strands. Mix all the vegetable ingredients in a larger bowl and set aside. Mix all the dressing ingredients, except the sesame oil, in a smaller bowl until smooth. Set aside the garnish ingredients for garnishing. Mix the dressing into the salad 10 minutes before serving. Mix in the sesame oil just before serving. Divide the finished salad among the serving bowls, garnish, serve, and enjoy.