Shemakha-Style Salad

1. 1 Stewing beefpack 600 g ≈ $11.36 55 g
2. 2 Onions≈ $1.60 per kg 19 g
3. 3 Cucumbers≈ $3.67 per kg 65 g
4. 4 Tomatoes≈ $4.67 per kg 50 g
5. 5 Napa cabbagepack 700 g ≈ $2.40 25 g
6. 6 Vinegar 9% 12 ml
7. 7 Olive oil 7 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sunflower oil 8 ml

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

Method

1. Boil the beef until fully tender

2. Slice the beef into thin strips

3. Cut the onion² into half-rings, then marinate in a 1:1 mix of vinegar and water

4. Slice the cucumbers³ into thin strips

5. Shred the cabbage finely, layer it in the salad bowl, season with salt, and drizzle with oil

6. Drain the onion² marinade, then mix the beef, cucumbers³, and onions in a separate bowl; season with black pepper, drizzle with oil, and toss

7. Arrange the beef-cucumber³-onion² mix over the cabbage, then garnish with tomato⁴ slices