Layered Daikon and Apple Salad

1. 1 Daikon radishpack 500 g ≈ $1.50 60 g
2. 2 Potatoes≈ $2.19 per kg 25 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Canned sweet cornpack 340 g ≈ $1.00 30 g
6. 6 Apples≈ $3.50 per kg 30 g
7. 7 Mayonnaise 10 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 10 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Parsleypack 50 g ≈ $1.50 5 g
11. 11 Salt 1 g

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

Method

1. Boil potatoes² and carrots³ in their skins for 20–25 minutes until tender, and hard-boil an egg for 10 minutes. Cool and peel.

2. Grate daikon¹ on a large grater, season with salt, let sit for 5 minutes, then drain the juice and spread as the first layer.

3. Mix mayonnaise and sour⁸ cream, then stir in half of the finely chopped green onion.

4. Grate the potato² on a large grater, spread as the second layer, and drizzle with the dressing.

5. Grate the carrot³ on a large grater, spread as the third layer, and drizzle with the dressing.

6. Grate the apple⁶, spread as the fourth layer, then grate the egg white on top and drizzle with the dressing.

7. Spread a layer of corn, sprinkle with grated egg yolk and the remaining green onion. Chill for 30 minutes.