Coleslaw and egg salad: recipe with photo

Cabbage and egg salad is a simple appetizer, which is popular both at family feasts and in dieting diets of losing weight. You can add a restaurant sophistication to a familiar dish by playing with possible combinations of products and spices.

A quick recipe for crispy texture lovers

The unobtrusive crunch of this treat is accompanied by a harmonious combination of tastes and aromas. The classic combination of ingredients can be diluted with grated cheese, seafood.

Products Used:

• ½ white cabbage;
• 6-7 stalks of green onions;
• 8 boiled eggs;
• 90 g of sausage, dry or cooked;
• mayonnaise.

Cooking process:

1. Cut the sausage into neat cubes, if necessary, fry in a pan with the addition of sunflower oil.
2. Cut boiled eggs into thin slices, cabbage - into strips, chop green onions.
3. Mix the ingredients together, season with mayonnaise, season with spices and herbs.

Use Greek yogurt as an alternative to greasy cabbage and egg salad dressing. Sausage can be replaced with bacon, ham or sliced ​​chicken.

A nutritious breakfast idea: a vegetable treat

Such a dish is simple enough to cook. Moreover, the vitamin properties of the salad will be energized for the whole day. If desired, diversify the appetizer with an assortment of vegetables: green beans, broccoli.

Products Used:

• 4-6 potatoes;
• 4 chicken eggs;
• 170 g chopped cabbage;
• parsley, ground pepper;
• olive oil.

Cooking process:

1. Preheat the oven to 200 degrees.
2. Peel the potatoes, cut into cubes.
3. In a bowl, mix potato slices with spices, add a little olive oil.
4. Transfer the pieces to a baking sheet, bake for 28-37 minutes, periodically turning the potatoes over with a kitchen spatula.
5. Beat the eggs, gradually pour into a hot pan, cook for 3-8 minutes.
6. Transfer the finished omelet to a cutting board, cut into squares.

In a separate container, thoroughly mix the prepared potatoes with lettuce, cabbage and eggs. Add herbs (coriander, fennel, dill, basil).

Gastronomic pleasure with a light meal

Such a treat will obviously please even the most fastidious gourmet! A simple combination is accompanied by a spicy aroma of fragrant spices. Additionally, you can add dill.

Products Used:

• 1 white cabbage;
• 120 ml of wine vinegar;
• 80 ml of olive oil;
• 8 slices of bread;
• 3 eggs;
• parsley, tarragon.

Cooking process:

1. Cut the base from the cabbage, peel off the leaves, rinse under running water and cut into thin strips.
2. Heat wine vinegar in a pan.
3. Add chopped cabbage leaves, simmer for about a minute, stirring constantly.
4. Transfer the finished component to a large bowl.
5. Pour olive oil, season with spices.
6. Leave to marinate for 6-11 minutes.
7. Boil the eggs, cut the product into two halves.
8. Preheat the oven to 200 degrees, toast bread for 1-2 minutes.
9. Put hard-boiled eggs in a bowl of cabbage, crush with a fork.

Crisp bread over a serving plate with ready-made cabbage and egg salad. The recipe can be supplemented with meat ingredients (bacon, chicken, beef).

Culinary classics. Hearty Vegetables

The Asian-style dish will appeal to lovers of spicy aftertaste, because the soy supplement colors the familiar palette of flavors with new piquant accents and an unusual aroma.

Products Used:

• 240 g thinly sliced ​​cabbage;
• 2 eggs;
• 30 ml of soy sauce;
• 18 ml of olive oil.

Fry the cabbage in olive oil until the component softens and turns golden. Reduce heat, pour soy sauce, simmer for 3-4 minutes. Spread evenly over the pan, add eggs. Serve hot.

Salad with seaweed, crab sticks and egg

The vitamin complex of the food composition is enough for the whole day! It is not necessary to cook poached egg, you can fry fried eggs or make a delicious scramble with tomatoes.

Products Used:

• 1 chicken egg;
• 210 g of seaweed;
• 90 g of crab sticks;
• 25 ml of rice vinegar.

Cooking process:

1. Pour water into a small frying pan, boil.
2. Reduce heat, pour vinegar, mix thoroughly.
3. Break the egg into a small sieve, remove the liquid protein.
4. Cook the egg for the next 3-4 minutes, set aside.
5. Cut the crab sticks into neat cubes.

Mix seaweed with crab sticks, put the resulting poached egg on top. Fans of spicy tastes can additionally use the herbs of fragrant onions.

Summer extravaganza of tastes! Hearty appetizer per minute

Preparing such a meal is very simple, because most of the necessary ingredients are probably already in your kitchen! A simple combination of products is accompanied by a high-calorie supplement.

Products Used:

• 90 ml of mayonnaise;
• 1-2 cloves of garlic;
• 2 eggs;
• White cabbage;
• cucumber;
• lettuce leaves.

Cut the cabbage into neat strips, the cucumber into half rings, chop the lettuce leaves. Cook the eggs in salt water, cut the finished component into quarters. Mix the ingredients, season with mayonnaise.

Breaded Egg? Unusual recipe variation

Used products (for eggs):

• 4 eggs;
• 1 beaten egg;
• 110 g breadcrumbs;
• 90 g of plain flour.

For salad:

• 7 strips of bacon;
• 90 ml of olive oil;
• 60 ml apple cider vinegar;
• 110 g of white cabbage;
• 30 g Dijon mustard;
• 25 maple syrup.

Cooking process:

1. Boil the eggs in boiling water for 1-2 minutes, then transfer to cold water for 3-5 minutes to cool.
2. Peel the eggs using a spoon to free the contents of the shell.
3. Distribute breadcrumbs, flour and beaten egg into three containers.
4. Dip eggs in flour, egg mixture, bread crumbs, season with herbs.
5. Heat the pan over medium heat, fry the bacon, transfer the finished ingredient to paper towels.
6. Fill a small pot with oil, heat to 200 degrees.
7. Use a ladle to dip each egg into the hot oil, one at a time.

Cut white cabbage into strips, mix with bacon. Season the salad with syrup and mustard, mix thoroughly. Lay eggs on top.

Gourmet Roquefort and Walnut Delicacy

How to diversify coleslaw and cucumber salad? A poached egg and gourmet cheese will add a fragrant finish to the dish. Walnuts (or almonds) complement the overall picture with their crispy texture.

Products Used:

• 230 g chopped red cabbage;
• 70 g of roquefort;
• 50 g of walnuts;
• 35 g Dijon mustard;
• 75 ml of olive oil;
• 40 ml of rice vinegar;
• 1-2 eggs;
• 1 cucumber.

Cooking process:

1. Fill the pan with water, add vinegar, mix.
2. Beat the egg, gently boil for 2-4 minutes.
3. Meanwhile, pour the straws of red cabbage with olive oil, mustard, add seasoning.
4. Set aside the cabbage slices to marinate for the next 3-4 minutes.
5. Crumble the blue cheese into a separate bowl, mix with nuts, cucumber rings.

Place the finished egg on the coleslaw. Decorate with a mixture of cheese and vitamin nuts. Additionally, use spices: dill, parsley, allspice, Provencal herbs.

As in the best restaurants: elegant serving in cabbage leaves

Surprise guests and household with an unusual version of the presentation. Bright cabbage leaf will contain a small amount of salad, which allows you to use neat portions at receptions.

Products Used:

• 8 boiled eggs;
• 1 red cabbage;
• 60 ml of mayonnaise;
• chives, rosemary.

Cut the boiled eggs into small cubes. Mix with chopped onions, seasonings, season with mayonnaise. Carefully remove and wash several leaves of cabbage, place egg salad in them.

Fruit accents in a cabbage snack. Treats for losing weight

The perfect combination for a salad: cabbage, egg, crab sticks, ripe fruit and mouth-watering mustard marinade. You can replace the sauce in this recipe with light Greek yogurt.

Products Used:

• ½ red cabbage;
• ½ Beijing cabbage;
• half an apple;
• 70 g of crab sticks;
• 60 g almonds;
• 1 cucumber;
• 1 avocado;
• 1 egg

For refueling:

• 55 ml of apple cider vinegar;
• 40 g whole mustard;
• 30 ml of olive oil.

Cooking process:

1. Peel the avocado, remove the stone.
2. Boil the egg, cut into quarters.
3. Cut the pliable fruit pulp into rings, two types of cabbage into thin strips, an apple, a cucumber, crab sticks into cubes.

Stir the ingredients, season with salt and spices (cinnamon, dill, rosemary). Mix the ingredients for dressing in a separate container, serve a juicy salad with aromatic sauce.

Dietary salad: Beijing cabbage, cucumber, egg, tomatoes

Vegetables nourish in harmony with the spice of lemon zest, a delicate aftertaste of sesame oil sauce. Ready meals are accompanied by neat slices of tiny tomatoes, boiled eggs.

Products Used:

• ½ Beijing cabbage;
• ½ red cabbage;
• 1 cucumber;
• 1 egg
• 8-10 cherry tomatoes;
• lemon zest, sesame seeds.

For refueling:

• 50 ml of soy sauce;
• 55 ml of rice vinegar;
• 30 ml of lemon juice;
• 60 ml of sesame oil;
• 28 g of sugar.

Cooking process:

1. Cut two types of cabbage and a cucumber into neat strips.
2. Boil the ingredients for 7-11 minutes, season with spices.
3. Cut the cherry tomatoes into two parts, add to the finished cabbage.
4. Boil the egg separately, cut into cubes or thin strips.
5. Put all the ingredients for the sauces in a bowl, mix thoroughly.

Prepare the salad: mix cabbage, cucumber and egg in a separate container, season with sauce and seasonings. Decorate with lemon zest, sesame seeds. The last component can be slightly fried in a pan.

New Year traditions in a snack of vegetables and crab

A dish resembling a classic crab salad differs from the traditional recipe in the absence of rice. The main ingredient in this appetizer is not cereal, but vitamin cabbage.

Products Used:

• ½ white cabbage;
• 2 small cucumbers;
• 120 g of crab sticks;
• 73 g canned peas;
• 48 g canned corn;
• 1 egg
• mayonnaise.

Grind the cabbage, crab sticks and cucumbers cut into cubes, boiled egg - slices or quarters. Thoroughly mix the cabbage with the crab sticks and the egg, season the salad with mayonnaise. Garnish with corn and peas.

Gastronomic improvisation in the style of Japanese culinary specialists

Products Used:

• 1 chicken egg;
• 1-2 cucumbers;
• 1 carrot;
• 190 g of white cabbage;
• 120 g of crab sticks;
• 90 g canned corn;
• lettuce, lettuce leaves.

For refueling:

• 75 ml of mayonnaise;
• 40 ml lime juice.

Cooking process:

1. Peel the cucumber and carrots, and then grate with a coarse grater or special cleaner.
2. Place the components of the future salad in a separate container.
3. Cut cabbage leaves into thin strips, boiled egg into quarters.
4. Cut the crab sticks into strips, mix with cabbage and egg.
5. Mix the ingredients, sprinkle with canned corn on top.
6. To make dressing, mix mayonnaise with freshly squeezed lime juice.

Add the resulting sauce to an almost ready-made salad of cabbage, crab sticks, corn and eggs. Mix the ingredients thoroughly, serve cold.