Spicy radish and cucumber salad with red pepper

Ingredients for 2 servings:

• 1 small cucumber(s), seedless
• 1 small radish(s) (beer’s radish or red summer radish)
• 1 small chili pepper(s), green, fresh or frozen
• Sweet and sour pickled bell pepper(s), 6 strips
• 1 tbsp white wine vinegar, mild
• 5 tbsp spice brine from the pickled peppers
• 3 pinches of black pepper, freshly ground
• n. B. Salt
• 3 tbsp sunflower oil
• n. B. Dill tips
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Wash the cucumber, cut off both ends, and peel in a zebra pattern. Grate with a coarse grater. Wash the radish, cut off both ends, peel, and grate with the coarse grater. Wash the small green chili, cut crosswise into thin rings, leaving the seeds and discarding the stem. Drain the bell pepper strips from the jar well and cut into pieces approximately 8 x 8 mm in size. Mix the dressing ingredients and stir into the salad ingredients 30 minutes before serving. Add the sunflower oil just before serving, garnish, and serve at room temperature as a starter or side dish. Serve with white bread or a buttered pretzel as a snack. A cold beer goes well with it.