A tasty and light salad
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The key to this salad is proper slicing: cut cabbage into thin strips, chop eggs and cheese into cubes or grate them. Use a garlic press for even flavor distribution. Dress with mayo just before serving to keep the cabbage crisp.
Prep Ingredients
Hard-boil the eggs (about 10 minutes), cool, and peel. Rinse Chinese cabbage and parsley, pat dry.
Slice Cabbage and Herbs
Shred Chinese cabbage finely, chop parsley. Place in a large bowl.
Prep Eggs and Cheese
Grate or dice the eggs and cheese. Add to the bowl.
Garlic and Dressing
Peel and press or finely grate the garlic. Add to the vegetables, season with salt, and drizzle with mayo.
Mix and Serve
Toss everything until evenly coated. Adjust salt to taste. Serve immediately, garnished with a parsley sprig.
CHEF'S TIP
Crunchy Cabbage Base
Use tender Chinese cabbage, removing thick ribs. Shred finely so it absorbs dressing well.
Eggs and Cheese for Richness
Hard-boil eggs and cool. Grate hard cheese on a coarse grater — it distributes evenly and adds a creamy taste.
Garlic Zing
Don't overdo garlic — 3 g (about 1 small clove) is enough for aroma. Add more if you like it punchy, but it might overpower the cabbage.
Dress Just Before Serving
Mix with mayo only when ready to eat, otherwise cabbage releases water and turns soggy. Store dressing separately if making ahead.
SUBSTITUTIONS
Add your taste
- Sour Cream Dressing Replace mayo with 15-20% sour cream or Greek yogurt — lower calories and a fresher taste. Add a dash of mustard.
- More Herbs, No Garlic If you dislike garlic, skip it and add extra parsley or other herbs (dill, cilantro).
- Add Chicken or Ham For a heartier salad, add 3.5 oz (100 g) cooked chicken breast or ham, cut into strips.
- Veggie Boost Add fresh cucumber and bell pepper for extra crunch and freshness, reducing the cabbage amount.
HOW TO STORE
How to Store Light Salad
Best enjoyed fresh. If leftovers remain, keep in a closed container in the fridge for up to 12 hours — cabbage may release liquid and lose crispness. Do not freeze.
GOOD TO KNOW