Mixed cucumber salad Paradiso

Ingredients for 4 servings:

• 2 small potatoes, waxy
• 2 m.-large cucumber(s)
• 1 small carrot(s)
• ½ m.-large tomato peppers, red
• 2 m.-large tomato(s), fully ripe
• 6 leaves white cabbage, fresh
• 4 tbsp celery leaves, fresh or frozen
• 8 small onions, red
• 5 m.-sized garlic cloves, fresh
• 1 tsp beef broth, instant
• 6 tbsp sauce (sweet and sour hot sauce), see recipe in the DB
• 4 tbsp rice vinegar, Chinese, mild, white
• 2 tbsp rice vinegar, Chinese, mild, black
• 1 tbsp black pepper, freshly ground
• 1 tbsp mace powder
• 2 tbsp dill, fresh or frozen
• 6 tbsp olive oil, green
• n. B. Salt and pepper to taste
• e.g. coconut milk, creamy
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

A spicy mixed cucumber salad, a vitamin bomb of a special kind. Recipe from Lombok, Indonesia. Original title: Selada timun campur ala Paradiso.

Wash the potatoes, boil for about 20 minutes until tender, allow to cool completely, then peel and slice. Wash the cucumbers, trim both ends, peel into zebra strips, halve lengthwise, remove the seeds, and cut diagonally into slices about 3 mm thick. Wash the carrots, trim both ends, peel, and slice into julienne strips. Wash the tomato peppers, dry them, cut off a quarter, remove any seeds and pinkish-red membranes, and cut into pieces about 2 x 3 cm in size. Wash the tomatoes, remove the stems, quarter them, remove the white-green core, and halve them crosswise. Use only flawless leaves for the white cabbage. Only use the middle stalk if it doesn’t taste bitter. Wash and chop into pieces about 4 x 3 cm in size. Wash the fresh celery leaves, remove the stems, roughly chop the leaves, and set aside. Thaw frozen produce. Peel the small red onions and slice them thinly. Squeeze the garlic cloves into a large enough bowl. Add the beef broth and rice vinegar, mix well, and add the cucumber pieces. Let it stand for about 20 minutes, stirring occasionally. Add the remaining ingredients (except the olive oil) for the marinade and mix. Then add the remaining salad ingredients and mix. Pour the olive oil over the onions, mix, and season to taste. Divide between serving bowls, garnish, and serve. Note: You can find my recipe for Thai-Style Sweet and Sour Hot Sauce No. 4 here: https://www.chefkoch.de/rezepte/3301831490360051/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-4.html