Crispy Cabbage & Egg Salad Sandwich with Strawberry Jam

Ingredients

• 140 g Cabbage (shredded, about 2 handfuls)
• 20 g Carrot (shredded)
• 1.5 g Salt (about 0.5 tsp)
• 3 g Sugar (about 0.3 tsp (for cabbage salad))
• 30 g Mayonnaise (1.5 tbsp for cabbage salad)
• 2 pcs Large Eggs (hard boiled, peeled)
• 34 g Crab Stick (shredded, cut short)
• 3 g Sugar (about 0.3 tsp (for egg salad))
• 20 g Mayonnaise (1 tbsp for egg salad)
• 0.5 g Black Pepper (a pinch)
• 4 slices Sandwich Bread (soft white sandwich bread, 2 slices per sandwich)
• 15 g Strawberry Jam (about 1 tsp per sandwich)

Instructions

1. Boil the Eggs

   Place the eggs in a pot, cover with cold water, bring to a rolling boil, then simmer for 10 minutes. Transfer to ice water to cool, peel, and set aside.

   Time: PT10M

   Temperature: 100°C

2. Shred Cabbage and Carrot

   Using a grater or food processor, shred 140 g of cabbage and 20 g of carrot into fine strips.

   Time: PT7M

3. Season the Cabbage Salad

   Add 1.5 g salt, 3 g sugar, and 30 g mayonnaise to the shredded cabbage and carrot. Mix thoroughly, then let the mixture sit for 10 minutes to release water.

   Time: PT12M

4. Squeeze Out Excess Water

   After marinating, place the cabbage mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess liquid.

   Time: PT2M

5. Prepare Egg & Crab Salad

   Finely chop the boiled eggs, shred the crab stick, then combine them in a bowl with 3 g sugar, 20 g mayonnaise, and a pinch of black pepper. Mix until evenly coated.

   Time: PT5M

6. Assemble the Sandwich

   Lay out two slices of bread. Spread the cabbage salad on one slice and the egg‑crab salad on the other. On the top slice, spread strawberry jam. Press the slices together, cut diagonally, and place on a plate.

   Time: PT5M

7. Wrap and Chill

   Wrap each sandwich tightly in plastic wrap and refrigerate for 1–2 hours before serving. This lets the flavors meld and the bread stay moist.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g