This is no ordinary salad! The secret is the creamy, slightly spicy egg dip. The delicious and nutritional texture comes from the separation of the egg white (for the salad) and yolk (for the dressing). It is a great fresh side dish or a stand‑alone snack. Leave it to rest in the fridge for a bit, so the flavours can combine.
Nutrition (1 serving)
- 205 kcal
- 5 g carbohydrates
- 17 g fats
- 5 g protein
Per 4 portions
- 130 g cucumber
- 80 g white cabbage
- 75 g carrots
- 2 spring onions
- 2 egg whites
- 2 yolks
- 6 tbsp olive oil
- 1/2 tsp himalayan salt
- pinch pepper
- garlic granules
- chilli flake
- 1 tbsp lemon juice
- sesame seeds
Instructions
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First, chop the vegetables. Slice the cabbage finely and the cucumber into thin half moons.
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Cut the carrot into thin sticks. Chop the onion finely.
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Add all the vegetables to a bowl. Remove the whites from the boiled eggs, chop them and add them to the vegetables.
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Add the yolks to a smaller bowl. Add in the oil, chilli flakes, lemon juice, garlic granules, salt and pepper.
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Scramble the eggs with a spoon, and then mix them into a liquid dip. Add it to the veggies and mix well.
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Leave the salad in the fridge to rest and let the flavours combine. You can also serve it right away, sprinkling with sesame seeds.
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Enjoy!
