Fresh Cabbage and Egg Salad with Creamy Yogurt Dressing

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Fresh Cabbage and Egg Salad with Creamy Yogurt Dressing

Introduction

This vibrant Cabbage and Egg Salad combines crisp vegetables with protein-rich eggs and a creamy yogurt-based dressing. Drawing inspiration from classic European slaws but with a lighter, Mediterranean twist, this salad offers a perfect balance of textures and flavors. It’s an excellent choice for meal prep, picnics, or as a refreshing side dish for any occasion.

Ingredients

For the Salad:

  • 300g (about 3 cups) white cabbage
  • 1 medium cucumber (approximately 200g or 7 oz)
  • 4 large eggs
  • 1 bunch green onions (about 6-8 stalks)
  • 1 bunch fresh dill (about 1/4 cup when chopped)

For the Dressing:

  • 3 tablespoons (45ml) olive oil
  • 4 tablespoons (60g) Greek yogurt
  • 1 teaspoon (5g) full-fat mustard
  • Salt to taste
  • Cooked egg yolks (from the 4 eggs above)

Instructions

Step 1: Prepare the Vegetables

  1. Using a sharp knife or mandoline, slice the cabbage into thin, uniform strips
  2. Trim cucumber ends and cut into matchsticks (julienne), about 2 inches long
  3. Finely chop green onions, using both white and green parts
  4. Mince fresh dill, discarding tough stems

Step 2: Cook the Eggs

  1. Place eggs in a saucepan and cover with cold water
  2. Bring to a boil, then reduce heat and simmer for 8 minutes
  3. Transfer eggs to an ice bath to stop cooking
  4. Once cooled, peel eggs and halve them
  5. Separate yolks from whites
  6. Cut egg whites into strips

Step 3: Make the Dressing

  1. In a medium bowl, mash the egg yolks with a fork until smooth
  2. Add olive oil gradually, whisking to combine
  3. Stir in Greek yogurt and mustard
  4. Season with salt to taste
  5. Whisk until smooth and creamy

Step 4: Assemble

  1. In a large bowl, combine sliced cabbage, cucumber, egg whites, green onions, and dill
  2. Pour the prepared dressing over the vegetables
  3. Toss gently until all ingredients are well coated
  4. Taste and adjust seasoning if needed

Nutritional Information

Per serving (serves 4):

  • Calories: 245
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 186mg
  • Sodium: 280mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 4g
  • Protein: 12g
  • Sugar: 6g

Timing

  • Prep Time: 20 minutes
  • Cooking Time: 8 minutes
  • Total Time: 30 minutes

Tips and Tricks

  • Slice cabbage as thinly as possible for the best texture
  • Salt the cabbage slightly and let it sit for 10 minutes to soften
  • Use room temperature yogurt for smoother dressing
  • For extra crunch, prepare vegetables just before serving
  • Pat cucumber pieces dry with paper towels to prevent watery salad
  • Season in layers for best flavor distribution

Variations and Substitutions

  • Replace white cabbage with red cabbage or a mixture of both
  • Swap Greek yogurt for sour cream or mayonnaise
  • Add grated carrots for extra color and nutrition
  • Include chopped fresh herbs like parsley or chives
  • Try different mustard varieties (Dijon, whole grain)
  • Add sunflower seeds or pumpkin seeds for extra crunch
  • Use apple cider vinegar for additional tanginess

Common FAQs

Can I make this salad ahead of time?

Yes, but store the dressing separately and combine just before serving to maintain crispness.

How long will this salad keep in the refrigerator?

Once dressed, it’s best consumed within 24 hours. Undressed components can be stored separately for up to 3 days.

Can I use pre-shredded cabbage?

Yes, though freshly cut cabbage provides the best texture and flavor.

Is this salad keto-friendly?

Yes, this salad is relatively low in carbohydrates and suitable for most keto diets.

Storage and Make-Ahead Tips

  • Store undressed salad components separately in airtight containers
  • Keep prepared dressing in a separate jar for up to 3 days
  • Hard-boiled eggs can be prepared up to 5 days in advance
  • Chop vegetables up to 24 hours ahead
  • Store assembled salad in an airtight container in the refrigerator
  • If making ahead, add fresh dill just before serving
  • Bring refrigerated dressing to room temperature before using

This versatile salad combines the satisfying crunch of fresh vegetables with the richness of eggs and a creamy dressing, making it a perfect addition to any meal. Whether served as a light lunch or accompanying your favorite main dish, it’s sure to become a regular in your recipe rotation!

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