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Pour the dressing over the cabbage and egg mixture. Toss until everything is well coated and evenly mixed. Taste and adjust seasoning as needed.
You can enjoy the salad right away, but letting it chill in the fridge for 10–15 minutes helps the flavors blend beautifully.
🌿 Optional Add-Ins
Customize your cabbage and egg salad with any of these for added flavor and texture:
- Chopped herbs: parsley, dill, or chives
- Shredded carrots: for color and sweetness
- Green onions or red onions: for a sharp bite
- Pickles or relish: for tang and crunch
- Crumbled bacon: for a savory twist
🥄 Serving Suggestions
- Serve it as a side dish with grilled meats or roasted vegetables.
- Use it as a sandwich or wrap filling for a protein-packed lunch.
- Pair it with a bowl of soup for a light but satisfying dinner.
🧠 Pro Tips
- Massage the cabbage with a pinch of salt for a few minutes to soften it slightly and enhance its flavor.
- Make it ahead of time – this salad tastes even better after a few hours in the fridge.
- Double the recipe for meal prep or potlucks!
Final Thoughts
This Cabbage and Egg Salad proves that healthy eating doesn’t have to be complicated. With just a few ingredients and minimal prep, you get a dish that’s nutritious, delicious, and incredibly versatile. Whether you’re aiming for a lighter meal or looking to add more veggies to your plate, this recipe is a simple and tasty way to do it.
Give it a try—you might be surprised at how something so basic can taste so good! 🥬🥚✨
