Cabbage and Egg Salad

Instructions:

1. Prepare the Vegetables and Eggs:

Start by shredding the cabbage into thin strips. You can use a mandolin slicer for a uniform texture or just chop it with a sharp knife. If you like a bit of sweetness, grate a small carrot to add color and crunch to the salad. Thinly slice the red onion, if using. Next, chop the boiled eggs into small pieces.

2. Make the Dressing:

In a small bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and honey (if using). Stir until the dressing is smooth and creamy. Season it with salt and pepper to taste. If you prefer a tangier flavor, you can adjust the vinegar and mustard amounts.

3. Assemble the Salad:

In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced red onion, and chopped boiled eggs. Pour the dressing over the top and gently toss the salad to coat everything evenly. Be sure not to break the eggs too much—leave some chunks for texture.

4. Garnish and Serve:

If desired, garnish the salad with freshly chopped herbs like parsley, dill, or chives for an extra burst of flavor. Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld together.

Tips for the Perfect Cabbage and Egg Salad:

• Customize the Dressing: If you like a creamier dressing, feel free to add a bit more mayonnaise or Greek yogurt. For a lighter dressing, you can swap the mayonnaise for a vinaigrette or use a bit of olive oil and lemon juice.
• Make it Vegan: For a plant-based version, skip the eggs and use a vegan mayo or avocado to add creaminess. You can also add roasted chickpeas for extra protein and crunch.
• Add More Veggies: For added texture and nutrients, consider tossing in some cucumber, bell peppers, or celery.
• Flavor Variations: You can experiment with different seasonings. A pinch of smoked paprika, a dash of hot sauce, or a sprinkle of cumin can add extra layers of flavor.
• Make It Ahead: This salad keeps well in the fridge for up to a day, making it a great make-ahead option. Just be sure to store the dressing separately if you plan to make it in advance, as the cabbage can get soggy over time.

Why Cabbage and Egg Salad is a Must-Try:

Cabbage and Egg Salad is the kind of dish that’s easy to make yet surprisingly satisfying. The crispy cabbage provides a satisfying crunch, while the eggs add a creamy richness that brings the salad to life. The tangy dressing ties everything together beautifully, making each bite flavorful and refreshing.

This salad is not only delicious but also incredibly versatile. You can enjoy it as a light lunch, serve it as a side dish at dinner, or even take it to a picnic or potluck. It’s an ideal recipe for anyone looking for a healthy, filling, and tasty option that doesn’t require hours of prep time.

Conclusion:

Cabbage and Egg Salad is a quick, nutritious, and delicious dish that’s perfect for any occasion. It’s an easy way to get your daily dose of vegetables while enjoying the creamy richness of boiled eggs. Whether you stick to the basic ingredients or get creative with additions and seasonings, this salad is sure to become a regular on your menu. Try it today and see how simple ingredients can come together to create something truly satisfying!