Exotic-spicy cucumber and radish salad 'Labuan Poh'

Ingredients for 4 servings:

• 500 g cucumber(s)
• 500 g radish(s), white
• 2 tbsp, leveled salt
• 4 tbsp carrot(s), cut into thin threads
• 4 medium-sized garlic cloves, fresh
• ½ piece(s) pepper, red, if desired
• 1 small chili pepper(s), green
• 3 tbsp white wine vinegar
• 4 tbsp oil
• 2 tbsp, heaped yogurt
• 2 tsp sugar
• 1 tbsp coconut milk, creamy
• 2 pinches of black pepper from the mill
• 1 pinch(s) of caraway powder
• 1 pinch(s) nutmeg, finely grated
• 1 pinch of dried herbs of Provence
• 1 tbsp dill, fresh
• n. B. Salt and pepper, black from the mill
• e.g. white wine vinegar
• e.g. coriander leaves, fresh
• n. B. flowers and leaves
• n. B. Chili threads, red

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

Recipe from Lombok, Indonesia

Wash the radish and cucumber, trim both ends, peel, and coarsely grate with a vegetable grater. Mix in the 2 tablespoons of salt and let stand for 15 minutes, then squeeze out the salt water by hand (not too vigorously). Peel half a carrot and slice it into fine strands. Use 4 tablespoons of this. Squeeze the garlic. Wash the chili peppers, remove the stems, cut them open lengthwise on one side, unfold them, remove the seeds, and cut them crosswise into thin strands. Wash the chili pepper, cut it into small rings, leaving the seeds and discarding the stem. Place everything in a serving bowl. Add the ingredients, from vinegar to dill, and mix well. Season to taste. Let stand for 15 minutes. Mix again, garnish, and serve.