Radish salad with pineapple and ginger

Ingredients for 2 servings:

• 4 small radishes (icicles), white or red, approx. 250 g
• 80 g pineapple, in pieces, fresh or from the can
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 1 tbsp celery
• 1 tbsp ginger, in small cubes
• 2 tbsp pineapple juice
• 2 tbsp rice vinegar, mild
• 1 tsp sugar
• 1 tsp salt
• 2 pinches of black pepper, freshly ground
• 2 tbsp sesame oil, light, alternatively olive oil, extra virgin
• e.g. paprika powder
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

An exotic radish salad from Sanur Beach, Bali, Indonesia.

Wash the radishes, trim both ends, peel, and slice/grate crosswise into approximately 3 mm thick slices. Strain the pineapple pieces, weigh them, and halve them along the grain. Cut a 4 cm long piece from a carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw. Wash the peppers, remove the stalks, slice them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Weigh the frozen goods and thaw (approx. 15 g). Wash the fresh celery, shake it dry, pick off the unblemished leaves, chop them, and freeze. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls. Take the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and let it thaw. Wash the fresh ginger, cut crosswise into approximately 4 cm long pieces, peel, and slice thinly lengthwise. Chop these lengthwise into thin strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Measure the frozen goods and let it thaw. Mix the ingredients well 20 minutes before serving and let it stand for 15 minutes. Immediately before serving, toss the salad with the sesame oil. Season with salt and black pepper. Divide the finished salad among serving bowls, garnish, and serve chilled. I use a small, spicy, white radish variety called “lokal lobak,” which translates as “native radish” and distinguishes it from the Chinese beetroot giant. In Germany, these radishes are called icicles.