To repeat this salad recipe at home, you do not need much time, but enjoy the taste to the fullest. Vegetable salad with eggs is a healthy dish, rich in many vitamins and minerals.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vegetable salad with egg is a tasty and healthy dish. It is light, tasty, and most importantly healthy, what is needed in the summer season. In addition, it is easy to prepare at the same time. On any table, it will be relevant and in demand. The most important foods are cabbage, cucumbers and eggs. They contain many different vitamins and minerals. In addition, the dish is very satisfying, while low in calories. And it goes well with many dishes and side dishes.
Among other things, you can supplement or diversify the composition of the salad by adding tomatoes, bell peppers, mushrooms, chicken fillet pieces, cheese cubes, etc. Then it will become even more nutritious and delicious. Eggs can also be used to your liking: chicken, quail, or others.
I used olive oil for salad dressing, but you can use vegetable oil and other varieties if you wish. In addition, you can prepare a more complex dressing. You can read recipes for all kinds of sauces and marinades on our website. Serve the salad on weekdays, you can lay it out on plates, and for a festive presentation it will look much more beautiful in a basket made of shortcrust or choux pastry.
- Caloric content per 100 g - 93 kcal.
- Servings - 3
- Cooking time - 15 minutes, plus time for boiling and cooling eggs
Ingredients:
- White cabbage - 1/3 part
- Cucumbers - 2 pcs.
- Garlic - 2 cloves
- Radish - 5-6 pcs.
- Eggs - 2 pcs.
- Green onions - a few feathers
- Olive oil - for dressing
- Salt - a pinch
How to make a vegetable salad with eggs:
1. Wash white cabbage under running water and dry very well with a paper towel so that there is no excess moisture. Then chop it into thin strips with a sharp knife. Sprinkle the cabbage with a pinch of salt and press down with your hands. This is necessary for her to release the juice. Then the salad will be juicier.
2. Wash the cucumbers, pat dry with a paper towel and cut off the ends on both sides. Then cut it into thin half rings.
3. Wash and dry the radishes as well. Then cut off the ponytails and cut into half rings, like cucumbers.
4. Wash green onions under running water and pat dry with a paper towel. Peel and rinse the garlic. Then chop the food finely.
5. Pre-boil eggs in a steep one. First, put them in a saucepan, cover with cold water and boil. Reduce heat and cook for 8 minutes. Then transfer to cold water and leave to cool completely. You can change the water to a cooler one several times. When the eggs are cold, peel and cut into cubes.
6. Place all prepared food in a large salad bowl, season with salt and pour over with olive oil or other dressing.
7. Stir the ingredients. The salad is ready, so serve it to the table. If you wish, you can keep the dish in the refrigerator for about 10 minutes to cool it down. Such a salad is not prepared for the future, tk. it will drain the juice and become watery.
See also a video recipe on how to make a vegetable salad with egg and corn.
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