Page 51 - E-CookBook Healthy Future

The cooking instructions in this section are made by the students
Local food who participated in the Pop-up event in Espoo in May 2018

Crispy Salad

The salad was produced of entirely local ingredients form the nearby farms.
The salad wasn’t cooked at all.

We used only vegan products, which also contributed to the reduction of Co2.
As far as waste is concerned, we had only bio-waste. 0,30
Emissions
(g per kg food)
Ingredients for 4:
. For salad: Equivalent

60g smoked tofu to 1,28 km
by car
40g cucumber
40g tomatoes
20g chicory
8g onion Preparation
0.08ml lemon juice
24mg salt 1. Cut the tofu, cucumber, tomatoes and onions into dices.
16mg pepper
8g cabbage 2. Cut the cabbageand chicory into fine strips.
. For dressing: 3. Season it salt, pepper and lemon juice.

200ml olive oil
8g chieve 4. Prepare a dressing by mixing all the ingredients for the dressing with an immersion
4g mustard blender.

5. Mix the salad with the dressing. Serve in cups.

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