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**Cabbage and Egg Salad: A Simple, Healthy, and Delicious Recipe**
Looking for a light, nutritious, and satisfying salad? Look no further than this **Cabbage and Egg Salad**! This dish combines the crisp freshness of cabbage with the richness of eggs, creating a balance of textures and flavors that’s both refreshing and filling. Whether you’re looking for a healthy side dish, a quick lunch, or even a snack, this salad is easy to make and incredibly versatile. Plus, it’s packed with essential nutrients, making it a great addition to any meal.
### **Why You’ll Love This Cabbage and Egg Salad**
– **Simple and Quick**: This salad comes together in just a few minutes with minimal ingredients. Perfect for busy days when you want a meal that’s quick and healthy.
– **Nutritious**: Cabbage is a powerhouse vegetable, packed with fiber, vitamins, and antioxidants. The eggs add a dose of protein, making this salad not only tasty but also filling.
– **Versatile**: You can easily customize this salad by adding your favorite ingredients like cheese, nuts, or a variety of dressings to suit your tastes.
– **Perfect for Meal Prep**: Cabbage holds up well in salads, making it a great option for meal prep. You can make this salad in advance and store it in the fridge for a couple of days without losing its crispness.
### **Ingredients for Cabbage and Egg Salad**
This Cabbage and Egg Salad is made with simple, wholesome ingredients that you probably already have in your kitchen:
– **1 small head of cabbage** (green or purple cabbage, or a mix of both)
– **4 large eggs**
– **1 medium cucumber**, sliced
– **1/2 red onion**, thinly sliced (optional, for extra flavor)
– **1 tablespoon olive oil**
– **1 tablespoon apple cider vinegar** (or your favorite vinegar)
– **1 teaspoon Dijon mustard** (optional, for a tangy kick)
– **Salt and pepper**, to taste
– **Fresh herbs** (optional, like parsley, dill, or chives, for garnish)
### **Step-by-Step Guide to Making Cabbage and Egg Salad**
#### **Step 1: Boil the Eggs**
To start, place your eggs in a medium saucepan and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer and cook the eggs for about **10 minutes** for hard-boiled eggs. Once done, transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process. Once cooled, peel the eggs and chop them into quarters or slices.
#### **Step 2: Prepare the Cabbage**
While the eggs are cooking, prepare your cabbage. Remove any outer leaves that may be wilted or damaged, then cut the cabbage into quarters. Remove the core, and then thinly slice the cabbage. You want it to be shredded or finely chopped so that it mixes easily with the other ingredients.
If you’re using purple cabbage, it will add vibrant color to the salad, but green cabbage works just as well and has a milder flavor.
#### **Step 3: Slice the Vegetables**
Next, slice the **cucumber** into thin rounds or half-moons. If you like a bit of extra bite, you can also thinly slice **red onion** to add a bit of sharpness and crunch to the salad.
#### **Step 4: Make the Dressing**
In a small bowl, whisk together **olive oil**, **apple cider vinegar**, and **Dijon mustard** (if using). Add salt and pepper to taste. This simple dressing helps to balance out the cabbage’s slightly bitter flavor and adds a nice tang to the salad.
#### **Step 5: Assemble the Salad**
In a large bowl, combine the sliced cabbage, cucumber, and red onion (if using). Add the chopped boiled eggs and gently toss everything together.
Drizzle the dressing over the top and toss again to evenly coat the salad. Be careful not to overmix to keep the eggs from breaking up too much.
**Step 6: Garnish and Serve**
For a finishing touch, sprinkle the salad with freshly chopped herbs like parsley, dill, or chives. These will add a burst of freshness and color. You can also add a little more salt and pepper to taste, depending on your preference.
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