Fridge Friend Recipes
Mustard-Dressed Cabbage and Cucumber Slaw with Boiled Eggs recipe
A crisp, creamy slaw with crunchy cucumber, shredded cabbage and a mustard dressing, topped with boiled eggs. It makes a refreshing lunch or light supper.
20 min · Easy · British Jump to method
Ingredients
- 1 tbsp Mustard
- 3 tbsp Mayonnaise
- 3 tbsp Yoghurt
- 1 Cucumber
- 300g Cabbage
- 4 Eggs
- 1 tbsp Lemon juice
- 1 tsp Salt
- 1 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 177 kcal |
| Protein | 9.5 g |
| Carbohydrates | 8.6 g |
| Fat | 11.6 g |
| Saturated fat | 2.1 g |
| Fibre | 2.8 g |
| Sugar | 5.1 g |
| Sodium | 630 mg |
Why this works
A light, protein-containing slaw with plenty of fresh vegetables, but the added salt and mayonnaise push sodium and fat up a little.
Vitamin C and plant compounds. Cabbage, cucumber and lemon juice provide vitamin C and protective plant compounds that support immune and skin health.
Protein and key micronutrients from eggs. Eggs contribute high-quality protein, vitamin B12, vitamin D and selenium.
Sodium concern. 1 tsp of added salt makes the dish relatively high in sodium per serving, especially for people watching blood pressure.
Method
- Boil the eggs for 8 to 10 minutes, then cool, peel and halve them.
- Shred the cabbage and thinly slice the cucumber.
- Mix the mayonnaise, yoghurt and mustard to make a dressing.
- Toss the cabbage and cucumber through the dressing until coated.
- Serve topped with the halved eggs.
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