This vibrant and refreshing Spring Cabbage and Egg Salad is a crunchy, creamy, and flavor-packed dish that blends fresh veggies with a rich and tangy mustard yogurt dressing. It’s a healthy and satisfying salad that works perfectly as a side dish or a light main, especially during the warmer seasons when crisp textures and bright flavors are most welcome.
Preparation Time: 20 minutes
Cook Time: 10 minutes (boiling eggs)
Total Time: 30 minutes
Yield: 4 servings
Cuisine: European, Spring-Inspired
Ingredients
This wholesome salad uses simple yet flavorful ingredients, many of which are pantry staples or readily available at the local market.
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1 paprika (bell pepper), finely sliced
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250 grams Peking cabbage, shredded
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4 boiled eggs, yolks separated and set aside
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1 carrot, grated
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A bunch of spring onions, chopped
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1/2 teaspoon salt
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3 tablespoons olive oil
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3 tablespoons yogurt
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1 tablespoon American mustard
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A bunch of dill, chopped
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Salt and pepper to taste
Step-by-Step Cooking Directions
Follow these simple steps to make this crisp and creamy salad that’s perfect for any meal of the day.
1. Prepare the vegetables
Wash all vegetables thoroughly. Finely slice the paprika, shred the cabbage, grate the carrot, and chop the spring onions and dill.
2. Boil the eggs
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Cool under cold running water and peel. Separate yolks from whites; crumble yolks and chop egg whites.
3. Mix the base salad
In a large mixing bowl, combine the shredded Peking cabbage, grated carrot, sliced paprika, chopped spring onions, and chopped egg whites.
4. Prepare the dressing
In a smaller bowl, whisk together olive oil, yogurt, American mustard, chopped dill, ½ teaspoon salt, and a pinch of black pepper. Adjust to taste if needed.
5. Assemble the salad
Pour the dressing over the mixed vegetables and egg whites. Toss everything gently to coat evenly. Top with the crumbled egg yolks for garnish and extra richness.
6. Chill and serve
For best flavor, chill the salad for 15–20 minutes before serving. This allows the ingredients to meld together beautifully.
Nutritional Information (per serving, estimated)
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Calories: 220
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Protein: 10g
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Fat: 15g
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Carbohydrates: 10g
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Fiber: 3g
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Sugars: 5g
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Cholesterol: 190mg
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Sodium: 330mg
The Origins and Popularity of the Recipe
This salad draws inspiration from Eastern European and Mediterranean cuisine, combining humble vegetables and eggs with bold herbaceous flavors and a creamy tangy dressing. Salads with boiled eggs and cabbage are a staple in many springtime feasts across Eastern Europe, cherished for their simplicity and nutrient density. With modern twists like mustard and yogurt, this version appeals to today’s health-conscious home cooks while staying true to traditional roots. This vibrant and refreshing Spring Cabbage and Egg Salad is a crunchy, creamy, and flavor-packed dish that blends fresh veggies with a rich and tangy mustard yogurt dressing. It’s a healthy and satisfying salad that works perfectly as a side dish or a light main, especially during the warmer seasons when crisp textures and bright flavors are most welcome.
Reasons Why You’ll Love the Recipe
You’ll fall in love with this recipe for its:
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Incredible texture – crunchy cabbage and soft eggs
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Balanced flavor – creamy, tangy, herby, and slightly sweet
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Quick and easy prep – ready in under 30 minutes
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Versatile use – great as a side dish or a light lunch
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Gorgeous presentation – colorful and fresh
Health Benefits
This salad is packed with vitamins and nutrients:
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Cabbage provides fiber and vitamin C for immune support.
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Carrots are rich in beta-carotene for eye health.
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Eggs offer high-quality protein and essential nutrients like choline.
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Yogurt adds gut-friendly probiotics.
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Dill and mustard have anti-inflammatory and digestive benefits.
Together, these ingredients make a satisfying and nutrient-dense meal.
Serving Suggestions
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Serve chilled as a refreshing lunch on a warm day.
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Pair with grilled chicken or fish for a protein-rich dinner.
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Use it as a filling for wraps or pita sandwiches.
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Offer as part of a spring or Easter buffet spread.
Cooking Tips
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For extra flavor, add a splash of lemon juice or white wine vinegar to the dressing.
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To make the salad more filling, toss in cooked chickpeas or lentils.
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Make sure eggs are fully cooled before mixing to keep the salad crisp.
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If you like crunch, toss in some toasted sunflower seeds or pumpkin seeds.
Variations to Try
Want to change it up a bit? Try these variations:
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Spicy kick: Add a pinch of cayenne or hot sauce to the dressing.
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Creamier: Add a spoon of mayonnaise for a richer texture.
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Vegan option: Skip the eggs and use vegan yogurt with tofu or beans for protein.
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Crunchy twist: Add shredded apple or chopped walnuts for sweetness and texture.
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Herb swap: Replace dill with parsley, chives, or basil for a different flavor.
Conclusion
This Spring Cabbage and Egg Salad with Mustard Yogurt Dressing is the kind of recipe that wins hearts at first bite. It’s quick, nourishing, and packed with bold, zesty flavors that wake up your palate. Whether you’re meal prepping, making a picnic dish, or just want something healthy and satisfying, this salad delivers every time.
FAQ
1. Can I make this salad ahead of time?
Yes! Just store the dressing separately and mix right before serving for the freshest texture.
2. What’s a good substitute for American mustard?
You can use Dijon mustard for a tangier taste or honey mustard for a touch of sweetness.
3. Can I use another type of cabbage?
Absolutely! Napa cabbage or regular green cabbage work well too.
4. How long does this salad last in the fridge?
It will stay fresh for up to 2 days in an airtight container.
5. Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
6. Can I add protein to make it a full meal?
Definitely—grilled chicken, chickpeas, or even tuna would be great additions.
7. Is it okay to use Greek yogurt instead of regular?
Yes, Greek yogurt will make the dressing even creamier and more protein-rich.
8. What can I use instead of dill?
Parsley, chives, or cilantro are great substitutes depending on your taste.
9. Can I skip the egg yolks?
You can, though they add richness. For a lighter version, use only the whites.
10. Is this dish kid-friendly?
Yes! The creamy dressing and soft egg bits make it very approachable for kids.