Tropical Salad Padang Bay

Ingredients for 2 servings:

• 6 snake beans
• 2 peppers, red
• 4 small onions, red
• 8 m.-large tomato(s), fully ripe
• 40 g sprouts (soy or mung bean sprouts), fresh
• 60 g pineapple, fresh or canned
• 3 tbsp black vinegar, Chinese
• 2 tbsp lemon juice
• 4 tbsp palm oil
• 1 tbsp sesame oil
• 2 tbsp tomato juice
• 1 tbsp honey, dark
• 1 tbsp teriyaki sauce
• 1 tbsp soy sauce, light, salty
• 2 m.-sized garlic cloves, fresh
• 1 pinch(s) black pepper, freshly ground
• 1 tsp instant chicken broth
• 2 g dill, fresh or frozen
• e.g. Dill, fresh
• n. B. Bean sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Total time approx. 45 minutes

A mixed salad with snake beans, tomatoes, and pineapple. Recipe from Bali, Indonesia.

Wash all unpeeled fruit. Cut off both ends of the runner beans and slice diagonally. Cut the chili peppers diagonally into thin slices. Leave the seeds and discard the stems. Cut off both ends of the small red onions, peel them, and cut them into small pieces. Wash the tomatoes, remove the stems, peel them, and cut them in half crosswise. Sort the soybean sprouts, discarding the brown ones and using the white ones whole. Cut the peeled pineapple into hazelnut-sized pieces. Refrigerate all solid ingredients until shortly before use. For the dressing, squeeze the garlic cloves and finely chop the dill. First, mix all the dressing ingredients together in a sufficiently large bowl. About 20 minutes before serving, stir in the solid ingredients. After 10 minutes, season with the above ingredients. Mix again before serving. Divide among serving plates, garnish, and serve.