- Peeled nutmeg pumpkin approx. 250 grams
- 1 tbsp Light balsamic vinegar
- 0,5 tsp Worcestershire sauce
- 1 tbsp Oil
- Salt, white pepper
- Grate the pumpkin in a bowl on a raw vegetable grater. For the marinade, mix the balsamic vinegar, sauce, oil, salt and pepper, pour over the pumpkin and mix well. Let the salad rest for about 1 hour.