Bamboo Shoot Salad

For the bamboo shoot salad, remove the peel from the garlic clove and crush it together with salt.

Mix soy sauce, ginger, vinegar and oil until smooth. Finely dice eggs and cleaned, seeded peppers. Season with salt and sugar. Mix and refrigerate for 20 minutes.

Drain bamboo shoots in colander. Then cut into coarse strips. Also cut cucumber and celery root into strips and mix with bamboo strips.

Pour cooled sauce over vegetables and fold into salad. Finely chop tarragon and dill and sprinkle over the bamboo shoot salad.

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