Crunchy salad

There are two cooking methods: a food processor with rotating knives or a grater; the first is much simpler and faster.

Place vegetables, cut into large pieces, into the bowl of the food processor; the size of the pieces and the amount added at a time depends on the size and power of the bowl. Using the “pulse” mode, chop the vegetables into coarse crumbs.

Place the chopped vegetables in a bowl. Season with soy sauce, olive and sesame oil, spices, and lemon juice. Balance the flavors to your liking. The salad should be fresh, not too salty, not too sour, and very juicy and crispy. Add finely chopped green coriander and mint. It is important to serve it cold; if it mixes with a hot dish, it will lose its crispy texture.

It is good to add to hummus, fried meat, or white fish.