Summary

Ingredients

• 2 large carrot (s)
• 1 radish (s) (radi), white
• 0.5 ½ cucumber (s)
• 1 bunch spring onion (s)
• 1 piece (s) ginger, fresh (approx. 0 g)
• 2 cloves garlic)
• 1 chilli pepper (s), red
• 6 tablespoon oil (peanut oil)
• 3 tablespoon vinegar (rice vinegar)
• 2 tablespoon fish sauce, Asian
• 2 tablespoon soy sauce, light
• 1 tablespoon onion (s) - seeds, black
• 1 tablespoon sesame seeds
• 0.5 ½ bunch coriander greens, fresh

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Instructions

1. Peel the carrots, radish and cucumber and cut into fine, long strips with the vegetable slicer or peeler. Cut the white and light green parts of the spring onions into narrow strips of the same length. Peel the garlic and ginger, slit the chilli pepper lengthways and remove the inner skins and seeds (caution: do not touch the eyes or mucous membranes with your hands afterwards).
2. Chop the garlic, ginger and chilli peppers very finely and fry them in 3 tablespoons of heated peanut oil in a wok or a deep pan over medium heat for about 1 minute. Add the carrots and spring onions and sauté for approx. 1 minute.
3. Place in a bowl with the cucumber and radish strips and mix.
4. Briefly toast the onion seeds and sesame seeds in a non-stick pan until the sesame seeds are golden brown.
5. Finely chop the coriander greens and fold into the salad together with the onion seeds and sesame seeds.
6. For the dressing, put the remaining 3 tablespoons of peanut oil, rice vinegar, fish and soy sauce in a screwable glass or a dressing shaker and shake until the liquids have mixed.
7. Pour the dressing over the salad, mix and let it steep for about 1/2 hour until eaten.
8. It goes well with seared, semi-raw tuna or a chicken breast fillet marinated in teriyaki sauce.