Refreshing and flavorful cabbage salad recipe that makes a great side dish for any meal. It’s one of the easy ways to take a break from traditional creamy coleslaw.
The delicious combination of finely shredded head of cabbage, diced cucumbers, hard-boiled eggs, and sweet peas creates the perfect balance of textures and flavors. The creamy dressing made from sour cream, avocado oil mayonnaise, and Dijon mustard ties everything together with a rich, flavorful touch.
Pair this crunchy cabbage salad with your choice of main dish for a complete meal, I recommend Marinated Broiled Salmon, Lemon Garlic Chicken Thighs with Potatoes or Beef Bulgogi.
I hope it will become your favorite cabbage salad and a great way to incorporate fresh, crunchy vegetables into your diet.
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.
I typically make this salad with just green cabbage, but if you want to add some vibrant colors, you can mix in some purple cabbage or even add a little bit of sliced red bell peppers.
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