A crisp twist: Crunchy cabbage and egg salad with a savoury surprise

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

On one hand, it's a salad, but on the other hand, it's a full-fledged dish. This combination – light and containing essential proteins – keeps you full for a long time so that it can appear on your plate as a second breakfast or dinner. I make this salad in 15 minutes and have food for half the day. And does it taste like KFC? Of course not. It tastes infinitely better.

This is not a typical coleslaw like KFC's, but something much tastier. Besides the essential salad 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 sounds at least unusual, but this combination is more than brilliant.

It's impossible not to mention the sauce, which plays no less important role here. It's straightforward but blends so well with the rest. Mix natural yogurt with mustard, olive oil, and mashed yolks. The result is a thick, reasonably bold-flavoured mixture that integrates perfectly into our salad.

Ingredients:

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