Exotic-spicy mixed salad à la Mario

Ingredients for 4 servings:

• 2 large waxy potatoes
• 2 m.-large cucumber(s)
• 4 m.-large tomato(s), fully ripe
• 1 carrot(s)
• 2 mangoes, fully ripe
• 60 g soy sprouts, fresh
• 8 small onions, red
• 1 pepper, red, long
• 1 spring onion(s), green part only
• e.g. Dill, fresh, for garnishing
• n. B. flowers and leaves, for garnishing
• 4 medium-sized garlic cloves, fresh
• 1 chili pepper(s), green
• 8 g beef broth, instant
• 60 g orange juice
• ½ tsp sugar
• 1 tbsp apricot jam
• 2 tsp dried herbs of Provence
• 2 tbsp celery leaves, fresh
• 4 tbsp white wine vinegar
• 2 tbsp black Chinese vinegar
• 8 tbsp oil
• 1 tsp black pepper, freshly ground
• 4 tbsp water
• ½ tsp nutmeg, freshly ground
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Recipe from Lombok, Indonesia. Original title: Selada Sayuran dengan Mangga dan Tauge ala Mario.

Wash the potatoes and cook for about 20 minutes until tender. Then let them cool completely, peel them, and slice them. Wash the cucumbers, trim both ends, peel them into zebra stripes, halve them lengthwise, remove any seeds, and cut them diagonally into slices about 3 mm thick. Peel and deseed the tomatoes, and cut them into eighths lengthwise. Wash the carrots, trim both ends, peel them, and slice them into julienne strips. Wash the mangoes, dry them, peel them, remove the flesh from the core, and cut them into cubes about 1 cm in size. Rinse and sort the soy sprouts. Peel the small red onions and slice them thinly. Wash the chili peppers, deseed them, and cut them into strings. Cut the small green chili crosswise into thin slices from the bottom up. Cut the green part of the spring onion crosswise into rolls about 5 mm wide. Sprinkle the cucumber slices with the instant beef broth, mix well, and let stand for about 30 minutes. Then strain and reserve the broth and cucumber slices. Line a large bowl with half the potato slices, stack half the cucumber slices on top, and scatter half the julienne strips over them. Place the remaining potatoes on top and add the remaining cucumber slices. Finally, sprinkle the julienne strips, pepperoni strips, tomato pieces, and onion rings, as well as the washed and finely chopped herbs. Dilute the cucumber juice with the water. Crush the garlic cloves, add them to the cucumber juice along with the spices, chili slices, orange juice, jam, sugar, and vinegar, and mix well. Pour over the salad and let stand for about 5 minutes. Then add the salad oil, mix everything well, and season with salt and pepper. Stir in 3/4 of the mango pieces and 3/4 of the bean sprouts. Let stand for about 10 minutes before serving. Use the rest of the mango pieces, bean sprouts and dill for garnish.