Spring Salad with Egg, Cucumber and Radish

Spring Salad with Egg, Cucumber and Radish

15 min
Easy
1 serv.
394 g / 1 serv.

Rating

Average rating:—

Description

Light and crunchy fresh vegetable salad with egg and tender sour cream dressing

  1. Boil eggs hard (8-10 minutes after boiling), cool and cut into large slices
  2. Thinly shred the white cabbage and lightly massage it with a pinch of salt
  3. Cut cucumber and radish into thin circles or half-circles
  4. Finely chop green onion and dill
  5. Prepare the dressing: mix sour cream, sunflower oil, a pinch of sugar and salt
  6. Combine all vegetables and herbs in a bowl, pour over the dressing and mix gently
  7. Place the salad on a plate and arrange egg slices on top
298
76 kcal / 100 g
kcal
16.6 g
4.2 g / 100 g
Protein
13.6 g
3.5 g / 100 g
Carbohydrates
20.0 g
5.1 g / 100 g
Fats