- 1 WHITE CABBAGE
- 2 TBSP SALT
- 1 DECILITER LEMON JUICE
- 1 TBSP GRATED GINGER ROOT
- 2 CHILI PEPPERS
- 1 TBSP MUSTARD OIL
- 1 CAN TUNA FISH
- GREEN LETTUCE
- 4 EGGS
- 200 GRAM GREEN BEANS
- 4 TOMATOES
- 1 SWEET PEPPER
- 1/2 CUCUMBER
- 15 OLIVES
- 4 TBSP MAYONNAISE
- 1/2 DECILITER ORANGE JUICE
Cut the cabbage and the chili peppers very thin. Mix all the ingredients and put the mixture in a bowl. Put a plate on top with a weight. Let it rest for at least one day. Poor away the liquid that came off.
Cook the green beans and cut them in pieces. Boil the eggs 10 minutes and cut them in slices. Cut the olives in half. Cut the tuna fish in smaller pieces. Put the lettuce on the bottom of a bowl. Cut the tomatoes, the green pepper and the cucumber. Mix them with the green beans. Mix the mayonnaise with the orange juice and poor over the vegetables. Stir well. Put the vegetable mixture on the salad. Arrange the eggs on top. Put the tuna fish on top of the eggs and decorate with the olives.Serving suggestion:
Serve with French bread and white wine on a nice summer evening, or as part of a salad buffet.
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