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Egg Cabbage Salad with Carrot, Walnuts, 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
  • 300 g carrot
  • 360 g green cabbage
  • 0.9 g black pepper
  • 4.8 g kosher salt
  • 72 g walnuts
  • 48 ml balsamic vinegar
  • 2 clove garlic
  • 18 g maple syrup
  • 72 ml 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 360 g green cabbage. Cut 300 g 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 72 g walnuts 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; Walnuts instead of Almonds. Base recipe: Egg Cabbage Salad with Cherry Tomato, Almonds, and Balsamic →

Make it yours (51 variations)

Cherry Tomato Cherry Tomato Cucumber Carrot Red Bell Pepper Avocado Apple Orange Red Onion
Almonds Almonds Walnuts Peanuts Pumpkin Seeds Sesame Seeds Sunflower Seeds Croutons

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Source

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