Asian Radish Salad

Rinse and drain the bean sprouts. In the meantime, bring half a liter of water to a boil. Blanch (scald) bean sprouts in bubbling boiling water for about 15 seconds, then drain in a sieve.

Peel radish and carrots and cut into fine sticks. Fill into a salad bowl. Rinse and clean the scallions and cut into rolls with the tender greens.

Stir through sesame oil, soy sauce and long grain rice vinegar and pour over radish and carrot sticks. Add bean sprouts and mix everything together well.

Toast sesame seeds in a dry coated frying pan until golden brown.

Divide leaf lettuce evenly among plates and sprinkle scallions and sesame seeds on top.

Tip: The Asian leaf salad goes very well with sushi as a side dish.

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