Cabbage, radish and egg salad "Spring morning"
2 servings
20 minutes
The 'Spring Morning' salad is a true hymn to freshness and lightness, featuring tender young cabbage, crunchy radishes, and refreshing cucumbers. Its roots trace back to Russian cuisine, where the simplicity of ingredients combines with their natural flavors. The egg adds softness, while aromatic dill and green onions complement the composition with subtle notes of spring greens. Dressed with sour cream, the salad becomes harmonious and delicate, perfect for a light breakfast or lunch. It is served on warm spring days when one craves something fresh and healthy. This is a wonderful addition to meat or fish dishes but is also great on its own. Light, vitamin-rich, and invigorating, it provides an energy boost and flavor delight.
1
Wash the vegetables and greens and dry them well.
2
Chop the cabbage finely.
- Young (spring) cabbage: 100 g
3
Cut the cucumbers into small cubes or thin strips (peel can be removed if desired).
- Cucumbers: 2 pieces
4
Grate the radish on a coarse grater.
- Radish: 3 pieces
5
Chop the eggs with a knife.
- Chicken egg: 3 pieces
6
Chop the green onion finely.
- Spring onion: 40 g
7
Chop the dill.
- Young dill: 3 stems
8
Put cabbage in a large bowl, add a little salt, and mix.
- Young (spring) cabbage: 100 g
- Salt: to taste
9
Add cucumbers, radishes, eggs, green onions, dill – mix.
- Cucumbers: 2 pieces
- Radish: 3 pieces
- Chicken egg: 3 pieces
- Spring onion: 40 g
- Young dill: 3 stems
10
Dress the salad with sour cream and serve it at the table.
- Sour cream: to taste
