Hard boil the egg, leave to cool and cut into slices.
Drain the sweetcorn and pineapple through a sieve. Cut the Chinese cabbage into thin strips, grate the apples with their peel on.
Layer the sweetcorn, pineapple, Gouda, Chinese cabbage and apple in a glass or a larger container with a lid. Top with slices of egg.
Make a dressing from the mayonnaise, cream and balsamic vinegar. Season well with salt and pepper. Drizzle over the salad – do not mix. Leave to stand overnight in the fridge.
Tip: Alnatura sesame and spelt crackers go well with this.