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🍽️ Crispy Pointed Cabbage Salad with Apple and Egg

259 kcal · 30 min · 4 servings

Crispy Pointed Cabbage Salad with Apple and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a pot of water to a boil.
  2. 2. Carefully place the eggs into the boiling water.
  3. 3. Boil the eggs for 7 to 10 minutes until they are hard-boiled.
  4. 4. Remove the eggs from the water and rinse them immediately with cold water to stop the cooking process.
  5. 5. Let the eggs cool down completely.
  6. 6. Wash the apple under running water.
  7. 7. Cut the apple into four quarters.
  8. 8. Remove the core from the apple pieces.
  9. 9. Cut the apple pieces into small cubes.
  10. 10. Remove the outer leaves from the pointed cabbage.
  11. 11. Wash the pointed cabbage thoroughly.
  12. 12. Grate the pointed cabbage finely.
  13. 13. Wash the arugula under running water.
  14. 14. Shake the arugula dry to remove excess water.
  15. 15. Cut the arugula into small pieces.
  16. 16. Put oil, apple cider vinegar, mustard, salt, and pepper into a bowl.
  17. 17. Whisk the ingredients vigorously until a homogeneous sauce forms.
  18. 18. Put the grated pointed cabbage, apple pieces, and arugula into a large bowl.
  19. 19. Pour the dressing over the vegetables and apple.
  20. 20. Mix everything well so that everything is evenly coated.
  21. 21. Peel the cooled eggs.
  22. 22. Cut the eggs into four equal pieces.
  23. 23. Chop the nuts coarsely with a knife.
  24. 24. Cut the cress from the bed.
  25. 25. Sprinkle the chopped nuts and cress over the salad.
  26. 26. Place the egg quarters on top of the salad.

Nutrition per serving