Fresh Vegetable Salad with Radish, Egg, and Olives

1. 1 White cabbagepack 1.2 kg ≈ $2.40 60 g
2. 2 Tomatoes≈ $4.67 per kg 60 g
3. 3 Cucumbers≈ $3.67 per kg 50 g
4. 4 Radishespack 300 g ≈ $1.80 40 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Olivespack 300 g ≈ $3.00 20 g
7. 7 Mustard 5 g
8. 8 Olive oil 10 ml
9. 9 Sesame seeds 5 g
10. 10 Parsleypack 50 g ≈ $1.50 10 g
11. 11 Salt 2 g

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

Method

1. Boil the egg for 10 minutes, cool in cold water, peel, and chop into 4 pieces.

2. Whisk together mustard, olive⁶ oil, and salt into a smooth dressing.

3. Shred the cabbage thinly, dice the tomatoes² and cucumbers³, slice the radish⁴, cut the olives⁶ into rings, and chop the parsley¹⁰.

4. Combine the vegetables and olives⁶ in a bowl, pour in the dressing, and gently toss.

5. Arrange the egg on top, sprinkle with sesame seeds and parsley¹⁰.