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Egg Cabbage Salad with Carrot, Peanuts, and Balsamic

An Italian main-course salad. The large egg is seasoned simply so the balsamic stays bright. Serves 6.

Serves 6 · 25 min · Lunch

contains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 6 piece large egg
  • 10⅝ oz carrot
  • 12⅔ oz green cabbage
  • 0.9 g black pepper
  • 4.8 g kosher salt
  • 2½ oz roasted peanuts
  • 3¼ tbsp balsamic vinegar
  • 2 clove garlic
  • ⅝ oz maple syrup
  • ⅓ cup olive oil

Steps

  1. Lower 6 large eggs into boiling water. Simmer 9 minutes for jammy-firm yolks, then cool them in cold water and peel.
  2. Wash and dry 12⅔ oz green cabbage. Cut 10⅝ oz carrot into bite-size pieces. Whisk the dressing ingredients until they look combined.
  3. Toss the greens and carrot with most of the dressing and a pinch of salt. The leaves should look lightly coated, not soggy.
  4. Arrange the large egg on top. Scatter 2½ oz roasted peanuts over the salad, add the rest of the dressing, and serve immediately.

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This is a variation — Carrot instead of Cherry Tomato; Peanuts instead of Almonds. Base recipe: Egg Cabbage Salad with Cherry Tomato, Almonds, and Balsamic →

Make it yours (51 variations)

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