Tofu for Two

Easy and fresh, another way of using our organic cabbage.

Here’s what we had in the salad:

• 500 g cabbage
• 5 cm piece of leek, cut in small pieces
• 3 teaspoons dried dill
• 3-4 teaspoons apple cider vinegar
• 1 tablespoon canola oil
• freshly ground black pepper
• 1 teaspoon sugar
• 1/2 -1 teaspoon salt

First, I cut the cabbage in thin strips. Then I mixed all the ingredients in a plastic container, and beat the cabbage with a bottom of an empty vinegar bottle, tossing the salad around a few times, to get every strip of cabbage soften up a bit. Then the salad settled in the fridge until lunch, for about two hours.