serves 6
1/2 green cabbage (medium)
2 cucumbers (I use Persian)
4 eggs (hard boiled, whites and yolks divided)
1 cup peas (frozen, thawed)
dill (to taste)
2 tablespoons sour cream
2 tablespoons avocado oil mayonnaise
1 teaspoon Dijon mustard
salt
ground black pepper
Use a sharp knife (or a food processor) to finely shred cabbage.
Place shredded cabbage in a large bowl. Sprinkle it with a generous pinch of salt and use your hands to massage it gently. This will help soften the raw cabbage.
Dice cucumbers. Chop the egg whites into small pieces (set the egg yolks aside for the dressing). Chop fresh dill.
Add cucumbers, egg whites, thawed peas and dill to the cabbage mixture.
Make the cabbage salad dressing. In a small bowl, use a spoon or fork to mash the egg yolks until smooth. Add sour cream, mayonnaise, and Dijon mustard. Stir the dressing ingredients until well combined. Season with salt and pepper to taste.
Pour the creamy dressing over the salad right before serving. Toss everything together gently until the salad is evenly coated with the dressing.
Note
Store leftovers of this easy cabbage salad in an airtight container in refrigerator. It should stay fresh for about 2 to 3 days. For best results, store the mayo dressing separately and add it to the salad just before serving.