Korean radish salad

Ingredients for 2 servings:

• 1 small radish(s), white
• 1 pepper, red, long, medium hot
• 1 Pepper, green, long, mild
• 2 m.-large pickled gherkin(s), Silesian style (see note)
• 2 pinches of black pepper, freshly ground
• 2 pinches of salt, fine
• 1 tsp sugar, fine
• 2 tbsp cucumber juice
• 1 tbsp white wine vinegar, milder
• 2 tbsp sunflower oil
• 1 tsp sesame oil, light
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

A medium-spicy salad with marinated, sweet and sour cucumbers and pepperoni strips.

Wash and peel the radish, and slice it lengthwise into thin strips. Wash the peppers, remove the tops, cut them lengthwise, open them, and remove the seeds. Cut them lengthwise into thin strips. Cut the pickled cucumbers lengthwise into thin strips. Place all the strips in a bowl. Mix with pepper, salt, sugar, brine, and white wine vinegar. Let stand for 10 minutes. Mix and season with salt, pepper, and white wine vinegar. Keep refrigerated. Just before serving, mix in the sunflower oil and sesame oil. Garnish, serve, and enjoy chilled. Note: Korean pickled cucumbers taste slightly different, but Silesian cucumbers are a good substitute.