Cabbage and Egg Salad

Ingredients

• Cabbage1 cup (90 g)
• Egg1.1 medium (55 g)
• Low-Calorie Mayonnaise1.5 tablespoon (21 g)
• Parsley1 tablespoon (4 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Put the egg in a pot with boiling water and boil for 8-10 minutes. Next, remove, drain and peel.

2. 2

   Step 2

   Boil water in another pot.

3. 3

   Step 3

   In the meantime, cut the cabbage and bell pepper into strips. You can replace a part with red cabbage.

4. 4

   Step 4

   Let the cabbage cook in boiling water for 10 minutes. Remove and drain.

5. 5

   Step 5

   Mix the cabbage with the cut egg, bell pepper and low calorie mayonnaise on a plate. Add the chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cabbage and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.