Cabbage salad with carrots and egg
4 servings
15 minutes
Cabbage salad with carrots and eggs is a simple and nutritious recipe rooted in European culinary traditions. The lightness of fresh cabbage combines with the tender sweetness of carrots, while the boiled egg adds richness to the flavor. Green peas add softness and textural variety, and mayonnaise binds all the ingredients into a harmonious composition. This salad is perfect as a standalone dish or a side dish; it refreshes and satisfies at the same time. It is often prepared on weekdays due to its simplicity but also holds a worthy place on festive tables. The salad delights with its versatility and possibilities for variations—such as adding greens or lemon juice to enhance the flavor even more. The dish symbolizes the accessibility and coziness of home cooking, reminding us of the simple joys of traditional family lunches.
1
Shred fresh cabbage (not dense) into strips and mix with salt.
- White cabbage: 350 g
- Salt: to taste
2
Grate fresh carrots on a coarse grater.
- Carrot: 1 piece
3
Boil the egg hard and chop it.
- Chicken egg: 1 piece
4
Mix all the ingredients (cabbage, carrot, egg, green peas) and dress with mayonnaise.
- White cabbage: 350 g
- Carrot: 1 piece
- Chicken egg: 1 piece
- Canned green peas: 100 g
- Mayonnaise: 100 g