Crispy Mushroom, Cabbage, and Olive Salad

1. 1 Olivespack 300 g ≈ $3.00 25 g
2. 2 Tomatoes≈ $4.67 per kg 30 g
3. 3 Button mushrooms≈ $7.50 per kg 25 g
4. 4 Sunflower oil 10 ml
5. 5 Napa cabbagepack 700 g ≈ $2.40 50 g
6. 6 Lemon≈ $4.70 per kg 25 g
7. 7 Balsamic vinegar 3 ml
8. 8 Soy sauce 4 ml
9. 9 Sesame seeds 4 g
10. 10 Flax seeds 4 g
11. 11 Sunflower seedspack 200 g ≈ $2.00 4 g

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

Method

1. Slice mushrooms into thick rounds, dice tomatoes², slice olives¹ into rings, and thinly shred the Napa⁵ cabbage.

2. Heat half the oil (5 ml) in a skillet over medium heat for 1 minute.

3. Cook the mushrooms for 5–6 minutes until golden and most of the liquid evaporates, then let cool for 3 minutes.

4. Mix lemon⁶ juice, balsamic vinegar, soy sauce, and the remaining oil for the dressing.

5. Combine cabbage, tomatoes², olives¹, and mushrooms in a bowl.

6. Toss with the dressing, sprinkle with sesame, flax, and sunflower¹¹ seeds, mix well, and serve immediately.