Summary

Ingredients

• 2 medium radish (s), white or red
• 1 medium cucumber (s)
• 3 teaspoons salt

For the dressing:

• 4 tablespoon rice wine vinegar, milder, more Chinese
• 3 tablespoon oil (salad oil)
• 2 tablespoon onion (s), red, small, sliced
• 2 medium clove (s) garlic, fresh
• 1 small chilli pepper (s), green (cabe rawit hijau)
• 0.25 ¼ hot peppers, red, long
• 1 teaspoon sugar
• 1 pinch (s) black pepper, freshly ground
• 1 teaspoon thyme
• 1 teaspoon caraway seeds
• 1 pinch (s) cumin
• 1 teaspoon Maggi
• 3 tablespoon dill, fresher, finely chopped
• Salt and pepper, black, freshly ground, to taste

For the set:

• Flowers and leaves
• 2 small dill tips

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Instructions

1. Wash the cucumber and radish, cap both ends, peel and cut into a spaghetti shape with a radish cutter. Do not let these strands become too long, approx. 20 cm maximum. Add salt and let steep for about 5 minutes. Then pour off the salt water.
2. Cut the onions into slices, squeeze the garlic in a bowl. Add the rice wine vinegar, sugar and onion slices. Mix well with a spoon, then add the caraway, cumin, thyme, Maggi, chopped dill leaves and the salad oil. Mix carefully (DO NOT homogenize!).
3. Cut the chilli pepper into small slices, leave the grains in place. Cut approx. 20 - 30 wafer-thin slices from the bottom of the washed pepper.
4. Add the dressing with the chilli slices and the pepper slices to the cucumber and radish mixture and mix. Season to taste with salt and pepper. Distribute in serving bowls, garnish and serve.
5. Tip: Use icicles, for example, for radishes, not the tasteless beer radish.