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Snack recipe · from the recipe book

Chopped Egg and Cabbage Salad with Balsamic

Crunchy chopped cabbage, sweet apple and toasted walnuts tossed with creamy jammy-yolk eggs in a tangy balsamic-mustard vinaigrette.

Chopped Egg and Cabbage Salad with Balsamic

Ingredients

  • 6 large300 gEggs
  • 6⅓ cups1,500 gWater
  • 5 cups shredded350 gGreen cabbagefinely chopped
  • 1¼ cups chopped150 gApplediced
  • 2 stalks80 gCeleryfinely chopped
  • ¼ cup chopped40 gRed onionfinely diced
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup chopped40 gWalnutschopped
  • 2½ tbsp36 gOlive oil
  • 2 tbsp30 gBalsamic vinegar
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a pot, gently lower in the eggs and simmer 10 minutes, until the yolks are firm and reach 160°F (71°C).
  2. While the eggs cook, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside to cool.
  3. Drain the eggs and move them to a bowl of cold tap water for 5 minutes, then peel and chop them.
  4. Make the vinaigrette: whisk the balsamic, mustard, honey, salt and black pepper in a small bowl, then slowly whisk in the olive oil.
  5. In a large bowl, combine the cabbage, apple, celery, red onion and parsley.
  6. Pour half the vinaigrette over the cabbage mixture and toss well.
  7. Add the chopped eggs and walnuts, drizzle with the remaining half of the vinaigrette and toss gently. Serve right away or chill up to a day.

Contains: Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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