Ingredients

• about 1/4 head young cabbage
• 1/2 greenhouse cucumber or 1-2 regular cucumbers
• 2 young green onions with bulbs
• 1 cup basil leaves
• optional: 1 tablespoon chopped and toasted hazelnuts or sunflower seeds

Sauce

• 3 teaspoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon rice vinegar
• 2 teaspoons French mustard (wholegrain)
• 1½ teaspoons agave syrup or honey

Preparation

1. Rinse the cabbage, pat dry, then finely chop and season with sea salt. Mix the sauce ingredients and combine with the cabbage.
2. Peel the cucumber and cut into sticks, add to the cabbage. Add thinly sliced green onions (white bulbs and light green leaves).
3. Toss with torn basil leaves and nuts if using.