Ingredients

• Cabbage – 300g (about 3 cups, finely shredded)
• 4 eggs – hard-boiled and sliced
• 1 cucumber – thinly sliced
• Salt – to taste
• 200g radishes – thinly sliced (about 10–12 radishes)
• A bunch of dill – chopped finely
• 3 tablespoons natural yogurt
• 1 tablespoon mustard seeds
• 2 cloves of garlic – minced

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes (for boiling eggs)
• Total Time: 30 minutes

Servings

• Serves: 4

Nutrition Facts (Approximate per serving)

• Calories: 120 kcal
• Protein: 7g
• Carbohydrates: 10g
• Fat: 7g
• Fiber: 3g
• Sugar: 3g

Instructions

Step 1: Prepare the Eggs

1. Hard-Boil the Eggs: Place the eggs in a small saucepan, cover with water, and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 9–10 minutes.
2. Cool and Peel: Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and slice them into quarters.

Step 2: Prepare the Vegetables

1. Shred the Cabbage: Finely shred the cabbage and place it in a large salad bowl. Add a pinch of salt, toss to coat, and let it sit for 5–10 minutes. This step helps soften the cabbage slightly.
2. Slice the Radishes and Cucumber: Thinly slice the radishes and cucumber. Use a mandoline slicer if you prefer uniform thin slices.

Step 3: Make the Yogurt-Dill Dressing

1. Combine Ingredients: In a small bowl, combine the natural yogurt, minced garlic, and mustard seeds.
2. Add Chopped Dill: Finely chop the dill and mix it into the yogurt mixture.
3. Season to Taste: Add salt to taste and stir until well combined. Let the dressing sit for a few minutes to allow the mustard seeds to infuse their flavor into the yogurt.

Step 4: Assemble the Salad

1. Mix the Vegetables: In the large bowl with cabbage, add the sliced cucumber and radishes. Toss until all ingredients are well combined.
2. Add the Dressing: Pour the yogurt-dill dressing over the salad and mix thoroughly, ensuring each vegetable is coated.
3. Top with Eggs: Arrange the quartered eggs on top of the salad. Sprinkle additional chopped dill if desired for garnish.

Why This Recipe is Timeless

This cabbage and radish salad is timeless for its simplicity, vibrant flavors, and nutritional value. Cabbage salads are traditional in many Eastern European and Mediterranean cuisines, where seasonal vegetables and fresh herbs are celebrated. Dill and mustard seeds bring a classic combination of flavors that complement the crunchy texture of cabbage and radishes. The yogurt dressing adds a creamy yet tangy layer that ties everything together while keeping the dish light and refreshing. The addition of hard-boiled eggs makes it more filling, turning a simple salad into a well-rounded dish.

This recipe’s timelessness comes from its focus on fresh, whole ingredients and minimal preparation. It’s a fantastic example of how a few staple ingredients can create something both delicious and nourishing, a reason why similar salads have been enjoyed for generations.

Tips for Making the Perfect Cabbage and Radish Salad

• Use Fresh, Crisp Vegetables: Fresh cabbage and radishes will provide the best crunch and flavor. Look for firm, bright radishes and cabbage without wilted leaves.
• Soften the Cabbage: Adding salt to the cabbage and letting it sit helps to soften it slightly, making it easier to eat without losing its crunch.
• Adjust the Dressing Consistency: If the dressing is too thick, thin it slightly with a teaspoon of water or extra yogurt until it reaches your desired consistency.
• Add Seasonings to Taste: Mustard seeds add a subtle heat, but you can add black pepper or a squeeze of lemon juice to brighten the flavor even more.
• Serve Fresh: This salad is best enjoyed fresh for optimal crunchiness and flavor, but it can be stored briefly if needed.

Storage Tips

• Refrigerate Leftovers: Place leftover salad in an airtight container and store in the refrigerator for up to 2 days. Note that the cabbage may release water, so give it a quick toss before serving again.
• Dressing Storage: If you’re planning to make the salad ahead, store the yogurt dressing separately and add it right before serving to keep the vegetables from becoming soggy.
• Egg Storage: Hard-boiled eggs can be stored in the refrigerator for up to a week, making this an easy salad to prepare in stages if needed.

Frequently Asked Questions (FAQs)

1. Can I use a different green instead of cabbage? Yes, if you prefer a milder green, try using shredded romaine or iceberg lettuce. However, the cabbage adds a classic crunch and is sturdier for holding up the dressing.
2. What if I don’t have mustard seeds? You can substitute mustard seeds with 1/2 teaspoon of prepared Dijon mustard for a similar flavor, though it won’t have the same texture.
3. Is this salad keto-friendly? Yes, this salad is low in carbohydrates, making it a great option for keto or low-carb diets.
4. Can I make this salad vegan? Substitute the eggs with sliced avocado or a handful of chickpeas for a vegan-friendly option. You can also use dairy-free yogurt to replace regular yogurt.
5. How can I make this a main dish? Add a protein like grilled chicken, tuna, or chickpeas to make the salad more filling as a main dish.

Conclusion

This Cabbage and Radish Salad with Yogurt-Dill Dressing is more than just a side dish—it’s a refreshing, nutrient-packed recipe that brings the best of fresh, seasonal produce together in one bowl. It’s simple yet rich in flavor, combining the earthy crunch of cabbage with the peppery snap of radishes, and balanced by a creamy, tangy yogurt dressing infused with dill and garlic. Hard-boiled eggs add an extra layer of texture and nutrition, making this salad versatile enough to stand alone as a light lunch or pair beautifully as a side for heavier dishes.

The combination of ingredients is both timeless and adaptable, rooted in traditions that have celebrated fresh produce for centuries. It’s also a great way to include more vegetables in your diet and is easy to prepare, even for beginner cooks. By keeping the ingredients simple and fresh, this salad honors the natural flavors and textures of each element.

Perfect for warm days or when you need a quick, healthy option, this salad embodies the concept of less is more. Just a few humble ingredients and minimal cooking time yield a vibrant, satisfying dish you can enjoy time and again. So gather your ingredients, whisk up the yogurt dressing, and enjoy the refreshing flavors and textures of this classic cabbage and radish salad. It’s a delightful reminder that healthy, delicious food can be beautifully uncomplicated.