Alex's office salad with shrimp in a jar

Ingredients for 1 servings:

• 0.33 cucumber(s)
• 3 cherry tomatoes
• ½ pointed pepper
• 1 tsp oil (linseed oil)
• 1 tsp oil (poppyseed oil)
• 2 tsp olive oil
• 2 tsp apple cider vinegar
• salt and pepper
• ¼ head of white cabbage
• ½ tsp broth, granulated, vegetarian, or soy sauce
• 1 tsp peanut oil
• 150 g shrimp, natural
• a little oil for frying
• few lettuce leaves, e.g. lettuce or iceberg lettuce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

You will also need a 500 ml preserving jar with a lid. First, finely shred or chop the white cabbage. Mix it with the broth, 1 teaspoon of apple cider vinegar, 1 teaspoon of olive oil, and peanut oil, and knead it with your hands if necessary, then let it marinate. Meanwhile, fry the shrimp in a small pan, such as a fried egg pan, with a little oil and then set aside. Finely dice the cucumber, bell pepper, and tomatoes, mix with 1 teaspoon of apple cider vinegar, linseed oil, poppy seed oil, and 1 teaspoon of olive oil, and season with salt and pepper. Place the vegetable mixture in the bottom layer of the jar, then layer the coleslaw on top—you can press it down a little if you like—followed by adding the shrimp. Finally, wash the lettuce leaves, chop them up, and place them on top. Store the salad in the refrigerator. It’s an ideal lunch for the next day at the office. Shake the jar well before eating to ensure the marinade from the bottom layer is evenly distributed throughout the jar.