Daikon Salad with Egg and Beans

1. 1 Daikon radishpack 500 g ≈ $1.50 85 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Canned red beanspack 400 g ≈ $1.10 65 g
5. 5 Onions≈ $1.60 per kg 15 g
6. 6 Mayonnaise 10 g
7. 7 Salt 1 g

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

Method

1. Boil the egg for 10 minutes, cool in cold water, peel, and chop into cubes.

2. Peel the daikon¹ and carrot³, then grate them coarsely.

3. Slice the onion⁵ into thin half-moons, scald with boiling water for 3 minutes, then drain.

4. Drain the liquid from the beans; rinse them if desired.

5. Combine the daikon¹, carrot³, egg, onion⁵, and beans, season with salt, toss with mayonnaise, and mix well.

In short

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