Fresh Halloween salad

Ingredients for 4 servings:

• 1 head of Chinese cabbage
• 1 bunch of spring onions (4 – 5 stalks)
• 1 can of corn
• 1 large persimmon(s) or oranges or tangerines
• 1 tbsp balsamic vinegar
• 1 bag of herbs, Italian
• 75 ml condensed milk
• 4 tbsp oil
• 4 tbsp water
• some garlic powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Wash the Chinese cabbage and drain well. Then cut into bite-sized strips. Peel and dice the persimmons. Wash the spring onions well, peel them, and slice them thinly. Drain the canned corn (tip: you can use some of the liquid for the dressing if you like). Then place it in a salad bowl along with the Chinese cabbage strips, the diced persimmon, and the spring onion strips. For the dressing, put 75 ml of condensed milk into a measuring jug. Then add 4 tablespoons of oil and 4 tablespoons of water. Mix everything well with the balsamic vinegar and the sachet of Italian herbs. Season to taste with salt, pepper, and garlic powder. Pour the finished dressing evenly over the salad. Mix everything thoroughly and refrigerate the salad. Let it sit for about 30 minutes to give it the necessary flavor. Tip: If you don’t have any persimmons on hand, you can also use diced oranges or canned mandarins.