Thai cabbage salad with radishes and peanuts

Ingredients for 2 servings:

• ½ m.-sized onion(s)
• 1 tsp salt
• 100 g white cabbage
• 2 small Kailan (Chinese broccoli), alternatively chard
• 3 m.-large radishes
• 1 small chili pepper(s), green
• 2 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 1 pepper, red, long, medium hot
• 1 lemon(s)
• 2 tsp sugar, coarse grain
• 30 g peanuts, unsalted, roasted
• 2 pinches of black pepper, freshly ground
• n. B. Mung bean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

A spicy, slightly hot salad that delights the eye and the palate.

Trim both ends of the onion, halve, peel, and slice lengthwise into thin strips. Mix with the salt and let it drain in a sieve. Trim and wash the white cabbage, and cut the leaves into strips. Only use the midrib if it doesn’t taste bitter. Separate the kailan leaves from the stem and cut out the stalk, including the midrib. Cut the stalks into pieces approximately 4 cm long. Wash the radishes, trim both ends, and cut them crosswise into thin slices. Wash the small green chili pepper, cut them crosswise into thin slices, leaving the seeds and discarding the stalk. Trim both ends of the garlic cloves, peel them, and slice them crosswise into thin slices. Heat the sunflower oil in a pan, add the garlic slices and kailan stalks, and roast until the garlic turns light yellow. Remove from the heat and let cool. Wash the lemon, cut two large and two small sections about 5 mm from the center, remove the seeds, and squeeze the juice by hand. Dispose of the bitter center and the four squeezed peels in the organic waste. Mix the prepared ingredients with the lemon juice, sprinkle with sugar and peanuts, garnish, serve, and enjoy.