Spring salad with eggs and young cabbage
4 servings
20 minutes
Spring salad with eggs and young cabbage is a light and refreshing dish perfect for warm days. Its roots trace back to traditional Italian cuisine, where the freshness and simplicity of ingredients play a key role. Crunchy young cabbage, tender lettuce leaves, and aromatic herbs form the base, while boiled eggs add softness and nutrition. Juicy cucumbers provide pleasant freshness, and sour cream or mayonnaise dressing brings all flavors together in harmony. This salad is great as a light dinner or a side dish to meat dishes, as well as part of a festive table. Its simplicity in preparation makes it accessible to everyone, and its rich yet fresh taste will surely delight spring cuisine lovers.
1
Boil the eggs hard, chop the cabbage, and finely chop the greens. The best options are parsley, dill, and green onions. Lovers can add a few heads of young garlic and other spicy greens. Leaf lettuce will also be a good addition. Cut the cucumbers into large rings or half-rings. Finally, add the chopped eggs and dressing.
- Chicken egg: 4 pieces
- White cabbage: 1 piece
- Fresh herbs: 1 bunch
- Mixed salad leaves: 1 bunch
- Cucumbers: 2 pieces
2
You can dress the salad with sour cream and salt, or with homemade mayonnaise. Or with a mixture of these two sauces.
