Cabbage, Crab Stick, and Corn Salad

1. 1 White cabbagepack 1.2 kg ≈ $2.40 80 g
2. 2 Crab stickspack 200 g ≈ $2.80 40 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 40 g
5. 5 Black olivespack 300 g ≈ $2.50 15 g
6. 6 Plain yogurtpack 300 g ≈ $2.19 30 g
7. 7 Salt 2 g
8. 8 Sunflower oil 10 ml

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

Method

1. Shred the cabbage finely, then grate the carrots³ using a julienne peeler or fine grater.

2. Season the veggies with salt and massage by hand for 2–3 minutes until juicy.

3. Cut the crab² sticks into thick matchsticks.

4. Drain the corn, then mix it with the cabbage, carrots³, and crab² sticks.

5. Toss with yogurt and oil, then stir well.

6. Slice the olives into rounds and scatter them on top.