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Snack recipe · from the recipe book

Crunchy Egg and Cabbage Chopped Salad

Crisp shredded cabbage, creamy jammy-firm eggs, sweet carrot and toasted almonds tossed in a bright lemon-dill olive oil dressing.

Crunchy Egg and Cabbage Chopped Salad

Ingredients

  • 6 large300 gEggs
  • 6⅓ cups1,500 gWater
  • 5 cups shredded350 gGreen cabbagefinely chopped
  • 2 medium120 gCarrotsgrated
  • 2 cups sliced200 gCucumberdiced
  • 2 stalks80 gCelerythinly sliced
  • 2 medium30 gGreen onionsthinly sliced
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup whole40 gAlmondsroughly chopped
  • 1 lemon, juiced45 gLemon juice
  • 3 tbsp40 gOlive oil
  • 2 tsp10 gYellow mustard
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a pot over high heat. Fill a bowl with ice water.
  2. Lower the eggs gently into the boiling water and cook for 11 minutes, until the yolks are fully set and reach 160°F (71°C).
  3. Move the eggs to the ice water and cool for 10 minutes. Meanwhile, toast the almonds in the dry pot (water poured off) over medium heat for 3 to 4 minutes, stirring, until fragrant; tip onto a plate to cool.
  4. While the eggs cool, make the dressing: whisk the lemon juice, olive oil, mustard, salt and black pepper in a small bowl.
  5. In a large bowl, combine the cabbage, carrot, cucumber, celery, green onion and dill.
  6. Pour half of the dressing over the vegetables and toss well; let sit 5 minutes to soften the cabbage slightly.
  7. Peel the eggs and chop them into bite-size pieces.
  8. Add the chopped eggs to the salad, drizzle with the remaining half of the dressing and fold gently.
  9. Divide among 4 bowls and scatter the toasted almonds on top. Serve right away or chill up to 1 day.

Contains: Egg, Tree nuts.

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

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