Cabbage-Olive Salad
A refreshing cabbage and olive salad with tangy vinegar, chopped pimentos, and green onion, perfect for light lunches or as a side dish for casual gatherings.
Ingredients
Instructions
- In a large bowl, mash the hard-cooked egg until well crumbled.
- Blend in oil, cider vinegar, salt, pepper, chopped pimentos, and finely chopped green onion.
- Add shredded cabbage and chopped olives. Toss to mix thoroughly.
- Serve in lettuce cups or as desired.
Tips & Substitutions
For added flavor, consider using a variety of olives, such as kalamata or green olives. You can also swap out the cider vinegar for lemon juice for a brighter taste. If you don't have pimentos, roasted red peppers make a great substitute. For a heartier salad, add diced avocado or chickpeas. This dish pairs nicely with Zesty Dressing for a tangier kick.
Serving Suggestions
This salad is perfect for serving as a light lunch or side dish at a barbecue. Consider presenting it in crisp lettuce cups for a fresh twist. It pairs wonderfully with grilled chicken or fish and complements dishes like Christmas Morning Egg Casserole. For a fuller meal, serve alongside crusty bread or Lazy Rolls.
Storage & Reheating
To store leftovers, keep the salad in an airtight container in the refrigerator. It will last for up to 3 days. If the salad starts to wilt, you can refresh it by adding a little more dressing or vinegar before serving. Avoid freezing, as the texture of the cabbage will not hold up well.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage-Olive Salad contains roughly 235 calories, with 5g protein, 45g carbohydrates, and 5g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1785mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to add the cabbage just before serving to prevent it from becoming soggy. Store the dressing separately to keep the salad fresh until you're ready to serve.
What can I substitute for the hard-cooked egg?
If you want to keep the salad vegan, you can omit the egg entirely or use a vegan egg substitute, such as mashed tofu or chickpea flour mixed with water, to achieve a similar texture.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep as it holds up well in the fridge. Just keep the dressing separate until you're ready to eat to maintain the best texture. Portion it out into containers for a quick lunch option throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).