A cabbage salad that outshines coleslaw: Recipe and ingredients

Cabbage is a common ingredient in salads. Unsurprisingly, it delights with its crunchiness, juiciness, and a pleasant, slightly spicy taste. It's also worth noting that cabbage pairs well with many ingredients. In this combination, it outshines other salads.

On one hand, it's a salad, but on the other hand, it can be considered a full-fledged dish. This combination—light and containing essential proteins—keeps you full for a long time so that it can serve as a second breakfast or dinner. I make this salad in 15 minutes, keeping me fed for half the day. Does it taste like KFC? Of course not. It tastes infinitely better.

This is not a typical coleslaw like the one from KFC, but something much tastier. Besides the main ingredient, white cabbage (and if you have access to young cabbage, even better), it includes crispy fresh cucumber, aromatic parsley, eggs, and smoked fish. It may sound unusual, but this combination is more than brilliant.

It's impossible not to mention the sauce, which plays an equally important role here. It’s very simple but blends well with the rest of the ingredients. Simply mix natural yoghurt with mustard, olive oil, and mashed yolks. The result is a thick, fairly bold-flavoured mixture that integrates perfectly into our salad.

Ingredients:

• 300g cabbage,
• 4 hard-boiled eggs,
• 170g natural yoghurt,
• 1 bunch of parsley,
• 1 large fresh cucumber,
• 1-2 tablespoons of olive oil,
• pepper and salt,
• 1 teaspoon of mustard,
• optional: 200g smoked fish.

Preparation:

1. Shred the cabbage and transfer it to a bowl.
2. Peel the boiled eggs and separate the whites from the yolks. Dice or slice the whites and add them to the cabbage.
3. Next, chop the parsley and dice the cucumber. Peel and flake the smoked fish. Add all ingredients to the cabbage.
4. Crush the yolks and combine them with mustard, yoghurt, and olive oil. Mix everything thoroughly, then transfer to the bowl with the other ingredients.
5. Mix the salad thoroughly, season with salt and pepper, and refrigerate for about 30 minutes.