Fresh cabbage salad with cucumber is a vitamin salad that can be prepared both in summer and winter. It goes well with meat dishes and various side dishes like baked potato. Plus, you can cook it very quickly.
- Young white cabbage — 300 g.
- Eggs — 1 pc.
- Cucumbers — 100 g.
- Dill (5-6 twigs) — 1 pc.
- Mayonnaise — 1 tbs.
- Salt — to taste
How to cook cabbage cucumber salad
Step 1. First, prepare all the necessary ingredients on the list. It is better to make a salad from young cabbage, as it is soft and juicy just for cooking salad. Wash the head of white cabbage, remove the decaying leaves and finely chop, bypassing the hard areas around the stalk. Put the cabbage in a large bowl and mash it well with your hands so that the cabbage will let the juice out. The upper cabbage leaves if it is not rough and damaged, does not need to be cut off.
Step 2. Wash the cucumber, dry it and cut it into strips.
Step 3. Boil the eggs for 10 minutes in boiling water. Cool the eggs by pouring cold water. Then peel off the shell. Separate the yolks from the whites. Cut the whites into strips.
Step 4. Put the yolks in a bowl with mayonnaise and mash with a fork. You can use any mayonnaise that you prefer. I prefer olive oil mayonnaise dressing, and homemade variant is also suitable.
Step 4. Wash the dill, dry it and chop it finely. In addition to dill, you can use other greens to taste, for example, parsley, cilantro, green onions, etc.
Step 5. Put the chopped whites, cucumbers, dill and yolks with mayonnaise in a bowl with cabbag. Add salt and mix thoroughly. Cabbage and cucumber salad can be served immediately to the table. Enjoy your meal!