Cabbage Salad with Cucumber and Egg

Boil the egg (1 piece, about 50 g) for 10 minutes, cool it in cold water, and peel it.

Finely shred cabbage (200 g), season with salt, and massage lightly until softer. Slice cucumber (150 g) and cut the egg into large pieces.

Mix the cabbage, cucumber, and egg. Add olive oil (15 g), lemon juice (5 g), black pepper to taste, and a little more salt if needed. Serve right away or chill for 10-15 minutes.