Seaweed Salad with Apple and Beetroot

1. 1 Seaweed saladpack 400 g ≈ $4.00 100 g
2. 2 Cooked beetrootpack 500 g ≈ $2.50 50 g
3. 3 Apples≈ $3.50 per kg 40 g
4. 4 Red onion≈ $3.00 per kg 20 g
5. 5 Vinegar 9% 4 ml
6. 6 Caperspack 100 g ≈ $3.00 5 g
7. 7 Mayonnaise 10 g
8. 8 Ground black pepper 1 g
9. 9 Sesame seeds 3 g

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

Method

1. Slice the red⁴ onion into thin half-moons, cover with 9% vinegar and 2 tablespoons of water, and marinate for 10 minutes.

2. Drain excess liquid from the seaweed¹ and place it in a bowl.

3. Shred the boiled beetroot into thin matchsticks, peel and dice the apple³ into small cubes.

4. Combine the seaweed¹, beetroot, apple³, and drained pickled onion; add capers⁶.

5. Toss with mayonnaise, season with black pepper, mix well, and sprinkle with sesame seeds before serving.