This Fresh Chinese Cabbage Salad with Quail Eggs and Creamy Dressing is a light, crisp, and satisfying dish bursting with natural colors, garden-fresh vegetables, and a protein boost from quail eggs and cheese. Tossed in a tangy Greek yogurt dressing with hints of mustard, olive oil, and garlic, it’s the kind of salad that turns heads at the table while offering a nutrient-rich, refreshing taste in every bite.
Preparation Time, Cook Time, Total Time
Preparation Time: 20 minutes
Cook Time: 5 minutes (boiling eggs)
Total Time: 25 minutes
Yield
Servings: 4
Cuisine
Mediterranean-Inspired Healthy Salad
Ingredients
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½ head of Chinese cabbage, finely shredded
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2 bell peppers (any color), julienned
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200 g cherry tomatoes, halved
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7–9 quail eggs
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1 bunch of fresh dill, chopped
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A handful of fresh chives, chopped
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60 g hard cheese (e.g., Gouda, Cheddar, or Parmesan), grated or shaved
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2 tablespoons Greek yogurt
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1 teaspoon mustard (Dijon or mild yellow)
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1 tablespoon olive oil
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1 teaspoon apple cider vinegar
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½ teaspoon salt (adjust to taste)
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Mixed ground pepper, to taste
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2 cloves of garlic, minced
Step-by-Step Cooking Directions
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Boil the quail eggs
Place quail eggs in a small pot of cold water. Bring to a boil and cook for 3–4 minutes. Remove from heat and place in cold water to cool. Once cool, peel the eggs carefully and set them aside. -
Prepare the vegetables
Shred the Chinese cabbage finely using a sharp knife. Core the bell peppers and cut them into thin strips. Slice the cherry tomatoes in half. Place all vegetables in a large salad bowl. -
Chop the herbs
Finely chop the dill and chives. Reserve a small amount for garnish if desired, and add the rest to the bowl with the vegetables. -
Grate the cheese
Grate or shave the hard cheese into thin pieces. Add about ¾ of it to the salad, reserving the rest for topping. -
Make the dressing
In a small bowl, combine Greek yogurt, mustard, olive oil, apple cider vinegar, salt, pepper, and minced garlic. Whisk until smooth and creamy. Taste and adjust the seasoning if needed. -
Toss the salad
Pour the dressing over the salad and toss thoroughly to coat all the vegetables evenly. -
Add the eggs
Slice the boiled quail eggs in half or quarters, depending on size. Gently mix them into the salad or arrange them on top for presentation. -
Finish and serve
Sprinkle the remaining cheese and reserved herbs over the top. Serve chilled or at room temperature for optimal freshness.
Nutritional Information (Per Serving, Approximate)
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Calories: 180
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Protein: 9g
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Carbohydrates: 10g
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Fiber: 3g
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Fat: 12g
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Saturated Fat: 4g
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Sugar: 5g
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Sodium: 350mg
Note: Nutritional content may vary depending on cheese and yogurt types used.
The Origins and Popularity of the Recipe
This vibrant salad takes inspiration from Mediterranean cuisine, where fresh herbs, vegetables, and olive oil-based dressings form the foundation of many dishes. Chinese cabbage, originally from East Asia, brings a crunchy, refreshing texture and works beautifully in fusion recipes like this one.
Quail eggs, long popular in Eastern European and Asian cuisines, are a luxurious and nutritious touch that adds elegance to everyday dishes. Combined with the simplicity of chopped vegetables and a creamy yogurt dressing, this salad balances rustic charm with modern wellness trends.
Thanks to social media and healthy cooking blogs, recipes like this are becoming go-to meals for busy professionals, parents, and food lovers who want nourishment without sacrificing flavor.
Reasons Why You’ll Love This Recipe
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Naturally colorful and fresh: A feast for the eyes and body.
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Healthy but satisfying: Creamy, crunchy, and loaded with nutrients.
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Quick to prepare: 25 minutes from fridge to fork.
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Perfect for any season: Light enough for summer, hearty enough for fall.
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High in protein and fiber: Keeps you full and fueled.
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Dressing made from yogurt: No heavy mayo or cream—just wholesome flavor.
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Flexible and fridge-friendly: Great for make-ahead meals or using leftover veggies.
Whether you’re looking for a healthy lunch, a light dinner, or a fancy side dish, this salad is a fresh choice that delivers.
Health Benefits
This salad is packed with wholesome goodness in every bite:
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Chinese cabbage: Low-calorie, rich in vitamin C, K, and fiber.
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Bell peppers: Excellent source of antioxidants and vitamin A.
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Cherry tomatoes: Provide lycopene, an antioxidant linked to heart health.
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Quail eggs: Richer in nutrients than chicken eggs, including vitamin B12, selenium, and iron.
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Greek yogurt: High in protein, probiotics, and calcium.
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Olive oil: Heart-healthy fats with anti-inflammatory properties.
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Garlic and herbs: Support immunity and digestion.
Together, these ingredients support cardiovascular health, aid digestion, boost immunity, and promote overall well-being.
Serving Suggestions
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As a light main dish: Serve with toasted whole grain bread or pita.
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Alongside grilled meats: Pairs perfectly with chicken, lamb, or seafood.
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As a starter or side: Complements soups or grain-based mains.
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In a wrap or pita pocket: Use leftovers as a sandwich filling.
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Topped with seeds: Sprinkle sunflower or pumpkin seeds for added crunch and nutrition.
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Chilled lunchbox option: Store in a portable container for an easy, healthy lunch on the go.
It’s versatile enough to dress up for a dinner party or simplify for weekly meal prep.
Cooking Tips
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Use fresh herbs: They make a big difference in flavor and aroma.
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Soft-boil eggs carefully: Don’t overcook quail eggs, as they’re delicate.
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Chop everything evenly: Uniform sizes help with flavor distribution and texture.
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Balance the dressing: Taste and adjust acidity, salt, or creaminess as needed.
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Let it sit: Rest the salad for 10–15 minutes after tossing to let flavors meld.
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Serve chilled: Especially refreshing in warm weather!
Variations to Try
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Add greens: Toss in arugula, baby spinach, or mixed salad leaves.
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Go vegan: Skip the eggs and cheese, and use plant-based yogurt.
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Make it spicy: Add a pinch of chili flakes or a dash of hot sauce to the dressing.
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Add legumes: Chickpeas or white beans make it heartier and even more protein-rich.
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Try different herbs: Swap dill for parsley, basil, or cilantro.
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Fruit-forward: Add chopped apple, pear, or dried cranberries for sweetness.
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Different cheese: Use feta, goat cheese, or shaved Parmesan.
These variations make the recipe adaptable to seasons, dietary needs, and pantry availability.
Conclusion
This Fresh Chinese Cabbage Salad with Quail Eggs and Creamy Dressing is everything a modern salad should be—fresh, fast, flavorful, and full of nutrients. It combines classic ingredients with a tangy, creamy dressing that’s light and satisfying. Whether you’re hosting a brunch, looking for a lunch upgrade, or simply craving something crisp and healthy, this recipe delivers. Wholesome, flexible, and incredibly easy to love, it just might become your new favorite salad.
Frequently Asked Questions (FAQ)
1. Can I use regular eggs instead of quail eggs?
Yes. Substitute with 2–3 hard-boiled chicken eggs, chopped or sliced.
2. Can I prep this salad in advance?
Yes. Prep all the vegetables and store them separately from the dressing. Combine right before serving.
3. What’s the best type of cheese for this salad?
A semi-hard cheese like Gouda or Cheddar works great. Parmesan adds a saltier, nuttier flavor.
4. How long will leftovers keep?
Store in an airtight container in the fridge for up to 2 days. It’s best eaten fresh but holds up well.
5. Is this salad gluten-free?
Yes! All the ingredients are naturally gluten-free, but always double-check labels for yogurt or mustard.
6. Can I make the dressing without garlic?
Absolutely. Garlic adds flavor, but you can leave it out or replace it with shallots or onion powder.
7. What yogurt works best?
Greek yogurt is ideal for creaminess, but any thick plain yogurt will do.
8. What if I don’t like mustard?
Use a little lemon juice or extra vinegar instead. Mustard adds tang and texture, but it’s optional.
9. Can I add meat to this salad?
Definitely. Add grilled chicken, smoked salmon, or turkey for a more filling option.
10. What can I serve with this salad?
It pairs wonderfully with crusty bread, soup, or a light pasta. You can also serve it as part of a brunch spread or buffet.