Cabbage salad with smoked fish: A twist on the classic coleslaw

On one hand, it's a salad, but on the other hand, it's a full-fledged dish. Light and containing essential proteins, this combination keeps you full for a long time so that it can serve as a second breakfast or dinner. I make this salad in 15 minutes, providing sustenance for half the day. Does it taste like KFC? Not. It tastes infinitely better.

This is not a typical coleslaw like the one from KFC, but something much tastier. Beyond the essential salad ingredient, white cabbage (and even better if you have access to young cabbage), it includes crispy fresh cucumber, aromatic parsley, eggs, and smoked fish. It sounds at least unusual, but this combination is simply brilliant.

It's impossible not to mention the sauce, which plays an equally important role here. It’s effortless but blends seamlessly with the rest. Mix natural yogurt with mustard, olive oil, and mashed yolks. The result is a thick, reasonably bold-flavored mixture that integrates perfectly into the salad.

Ingredients:

                
• 10.5 oz cabbage
• 4 hard-boiled eggs
• 6 oz natural yogurt
• 1 bunch of parsley
• 1 large fresh cucumber
• 1-2 tablespoons of olive oil
• Pepper and salt
• 1 teaspoon of mustard
• Optional: 7 oz smoked fish

Preparation:

1. Shred the cabbage and transfer it to a bowl.
2. Peel the boiled eggs and separate the whites from the yolks. Dice or slice the whites and add them to the cabbage.
3. Chop the parsley and dice the cucumber. If using smoked fish, peel and flake it. Add all the ingredients to the bowl with the cabbage.
4. Crush the yolks and combine them with mustard, yogurt, and olive oil. Mix thoroughly, then add this mixture to the bowl with the other ingredients.
5. Mix the salad thoroughly, season with salt and pepper, and let it sit in the refrigerator for about 30 minutes before serving.