Sour-Sweet Cabbage Salad

1. 1 White cabbagepack 1.2 kg ≈ $2.40 30 g
2. 2 Carrots≈ $1.50 per kg 30 g
3. 3 Lemon≈ $4.70 per kg 30 g
4. 4 Bell peppers≈ $6.00 per kg 30 g
5. 5 Cucumbers≈ $3.67 per kg 17 g
6. 6 Canned sweet cornpack 340 g ≈ $1.00 30 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Soy sauce 11 ml
9. 9 Sunflower oil 11 ml
10. 10 Ground black pepper 1 g
11. 11 Sugar 3 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Shred the cabbage into thin strips and grate the carrots² coarsely.

2. Drizzle the cabbage and carrots² with lemon³ juice, then add salt and sugar. Massage by hand for 2–3 minutes until the cabbage softens and releases its juice.

3. Stir in the soy sauce and let sit for 10 minutes.

4. Slice the cucumber⁵ and bell⁴ pepper into thin strips, then finely chop the parsley⁷.

5. Drain the corn and mix it with the cucumber⁵, bell⁴ pepper, and parsley⁷.

6. Dress with sunflower oil and black pepper, toss well. Serve immediately or chill for 15 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.