Apple, Cabbage, and Carrot Salad in Apple Halves

1. 1 Apples≈ $3.50 per kg 170 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 75 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Vinegar 9% 6 ml
6. 6 Sugar 5 g
7. 7 Olive oil 11 ml
8. 8 Salt 1 g

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

Method

1. Cut apples¹ in half, scoop out the core and flesh with a spoon, leaving about 1 cm of wall thickness. Shred the removed flesh into matchsticks.

2. Finely chop the onion⁴, sprinkle with sugar, pour in vinegar and 2 tbsp water, mix well, and let sit for 10 minutes.

3. Grate the carrot³ and thinly slice the cabbage, then lightly season with salt.

4. Combine the apple¹ flesh, carrot³, cabbage, and drained pickled onion⁴ in a bowl.

5. Drizzle with olive oil and toss to mix.

6. Fill the apple¹ halves with the salad and serve immediately.