Spicy cucumber and radish salad

Ingredients for 4 servings:

• 2 m.-large radish(s), white or red
• 1 m.-large cucumber(s)
• 3 tsp salt
• 4 tbsp rice wine vinegar, mild, Chinese
• 3 tbsp oil (salad oil)
• 2 tbsp onion(s), red, small, sliced
• 2 medium-sized garlic cloves, fresh
• 1 small green chili pepper (cabe rawit hijau)
• ¼ Pepper, red, long
• 1 tsp sugar
• 1 pinch(s) black pepper, freshly ground
• 1 tsp thyme
• 1 tsp caraway seeds
• 1 pinch(s) cumin
• 1 tsp Maggi
• 3 tbsp dill, fresh, finely chopped
• Salt and pepper, freshly ground black pepper, to taste
• n. B. flowers and leaves
• 2 small dill tips

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cucumber and radish, trim both ends, peel, and slice into spaghetti-like strands using a radish cutter. Don’t let these strands get too long, about 20 cm at most. Add salt and let stand for about 5 minutes. Then drain the salted water. Slice the onion and press the garlic into a small bowl. Add the rice wine vinegar, sugar, and sliced ​​onion. Mix well with a spoon, then add the caraway seeds, cumin, thyme, Maggi, finely chopped dill leaves, and salad oil. Mix carefully (DO NOT blend!). Cut the chili pepper into small slices crosswise, leaving the seeds. Cut about 20-30 wafer-thin slices from the bottom of the washed bell pepper. Add the dressing, chili slices, and bell pepper slices to the cucumber and radish mixture and mix. Season with salt and pepper. Divide into serving bowls, garnish, and serve. Tip: When using radish, use icicles, not the tasteless beer radish.