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Crunchy Cabbage and Egg Salad

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189 CALORIES 7g CARBS 11g FAT 16g PROTEIN
1
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(5 PointsPlus®)
Crunchy Cabbage and Egg Salad
Crunchy Cabbage and Egg Salad Recipe

I love a good creamy egg salad, but sometimes I just want some crunch and this cabbage and egg salad brings that in spades. It's funny how much something as simple as adding cabbage can really transform egg salad, but it truly turns it into something new. Depending on what I am in the mood for, I like to mix up this recipe by adding apples, jalapeno, curry powder, chives, fresh dill, basil, or black olives.

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The Recipe
Crunchy Cabbage and Egg Salad

Crunchy Cabbage and Egg Salad

PREP TIME: 5 Min
COOK TIME: 2 Min
TOTAL TIME: 7 Min
Lunch
Salad
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1 Comment
Diets:
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Ingredients

US METRICS
  • 8 U eggs (hard-boiled)
  • 4 cups green cabbage, shredded
  • 4 U green onions, chopped
  • 1/3 cup nonfat Greek yogurt
  • 2 tbsp light sour cream
  • 2 tsp whole grain mustard
  • Salt and pepper

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Instructions

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1

Roughly chop the hard boiled eggs. Mix together the eggs, cabbage, and green onion. You could also add jalapeno and apple here as well.

2

Stir in the yogurt, sour cream, and mustard. Season with salt and pepper.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 189
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
18%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 375mg
125%
Sodium 207mg
9%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
9%
Sugars 4g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Crunchy Cabbage and Egg Salad
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Megan Eaton
June 16, 2016 - 17:48
Add a Rating:
5
I love this recipe! I could have eaten the salad all week! Two days, I put it in a pita pocket. The next day I put it in a tomato cup, and the final day, I made a lovely fresh salad with it. Definitely recommend and making this again for sure!
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