White Cabbage Salad with Cucumber and Radish
Cabbage and radish add fiber, while cucumber brings fresh juiciness. Apple-mustard dressing and lightly toasted sesame highlight the vegetables' crunch.
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800
Servings: 2 (1 serving ≈ 177 gram)
Digestion time: 2 hour
Shred the cabbage (200 g) finely, add the table salt (2 g), and gently massage it until slightly softened and juicy. Slice the cucumbers (50 g) and radish (50 g) thinly, and chop the parsley (20 g).
For the dressing, mix the olive oil (10 g), apple cider vinegar (8 g), sugar-free mustard (10 g), and black pepper (0.2 g).
Combine the vegetables and parsley with the dressing and toss. Toast the sesame (3 g) in a dry pan and sprinkle it over the salad.
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