Salads are warm and cold, hearty and light, meat and lean … There are hundreds of variations of their preparation. In this recipe, I propose to make a light and spicy salad of cabbage and eggs, with the addition of walnuts and fresh herbs.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The last decade can be safely called the beginning of the time of fortification. More and more people began to adhere to a healthy lifestyle, keep fit, eat right, buy foods with a large supply of useful vitamins. Nutritionists and experts advise using only natural and healthy products that can be found fresh in supermarkets all year round. This includes cabbage salad! The advantage of this dish, first of all, is its affordability, and of course, ease of preparation.
You can combine cabbage with any food. It goes well with seafood, smoked meats, meat, eggs, cheeses, etc. Eggs and meat give the salad satiety, while the dish still continues to be light. If young summer cabbage is used, then it is better to cut it thinly with a knife, and winter white cabbage - to rub it on a coarse grater. This will make it crisper and softer. To give the vegetable tenderness, after cutting it, you can sprinkle it with vinegar, it will soften it. Also keep in mind that the thinner you chop the cabbage, the tastier the salad will be.
This salad recipe is very simple to prepare. You can do it all year round. Moreover, if you are on a diet, then such a meal will be a wonderful evening full-fledged dinner. But in this case, it is better to season it with olive or vegetable oil or low-fat yogurt, rather than mayonnaise.
- Caloric content per 100 g - 84 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- White cabbage - 250-300 g
- Eggs - 2 pcs.
- Walnuts - 50 g
- Green onions - a few feathers
- Mayonnaise - for dressing
- Salt - 1/2 tsp or to taste
Cooking cabbage and egg salad
1. Wash the head of cabbage and pat dry with a towel. Cut off the necessary part from which to remove the upper leaves, because they are usually flawed. Then finely chop the vegetable with a sharp knife. If the cabbage is old, sprinkle it with salt and press down with your hands so that it lets out the juice and becomes juicier. You don't need to do this with a young vegetable.
2. Boil the eggs hard-boiled, then put them in cold water and let cool. Then peel and cut into cubes.
3. Rinse green onions, dry and chop finely.
4. Place all food in a salad bowl.
5. Season the ingredients with salt and mayonnaise.
6. Stir the salad well.
7. Chill food in the refrigerator and place in serving bowls.
Peel the walnuts, lightly prick in a dry frying pan and place on top of the salad. You can adjust the number of nuts for each eater to taste. If you cook a lot of salad, and you will not eat it at a time, then do not add the nuts to the total mass, otherwise, under the influence of mayonnaise and cabbage juice, they will damp and will not be crispy.
See also a video recipe on how to make a fresh cabbage salad with an egg.
