Exotic-spicy radish salad "Sengiggi"

Ingredients for 2 servings:

• 250 g white radish(s) (beer’s radish)
• 120 g pineapple, fresh, peeled
• 1 Pepper, red, long, mild
• 10 g ginger
• 15 g carrot(s)
• 15 g spring onion(s)
• 1 small chili pepper(s), green
• 4 medium-sized garlic cloves
• 1 pinch of cumin powder
• 2 tsp, leveled vegetable stock powder
• 2 tbsp rice wine vinegar, clear, mild
• 1 tbsp rice wine vinegar, black, mild
• 1 tbsp rice wine (Arak Masak)
• 4 tbsp coconut water
• 2 tsp white sugar
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

A crunchy radish salad from another world. Far removed from caraway and the like.

Wash the beer radish, trim both ends, peel, and slice off the bottom into approximately 3 mm thick slices up to the required amount. Halve larger slices. Cut the peeled pineapple crosswise into approximately 1 mm thin slices. Cut off pieces around the hard middle part and chop larger pieces. Wash the bell peppers, remove the stalks, cut lengthwise, open them up, remove the seeds, cut lengthwise into thin strands, and then cut these crosswise into small cubes. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh frozen goods and thaw. Only use the green part of the spring onion. Cut a 10 g piece lengthwise into thin strips, and then cut these crosswise into small cubes. Cut a piece of carrot about 4 cm long, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Process the appropriate amount and keep ready. Combine all prepared ingredients in a bowl and mix. Squeeze the garlic cloves into a bowl. Add the remaining dressing ingredients and mix gently. 15 minutes before serving, add the dressing to the salad and mix. To serve, mix again briefly, garnish, serve, and enjoy.