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Salad with green peas, egg and cucumber

Green Pea, Egg, and Cucumber Salad

Light, quick, simple, made from ordinary ingredients! This green pea, egg, and cucumber salad is great precisely for its simplicity and easy-to-find ingredients. It's nothing fancy, but it's a wonderful way to vary your everyday menu as a dish on its own or a side.

Julia M.

Recipe author

Composition / ingredients

Servings:

Cucumbers

Eggs

Green peas

100

Cabbage

100

Green onion

Dill

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 65 % 15 g

Carbohydrates 17 % 4 g

173 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad with cucumber, egg, and peas? Prepare the ingredients. Boil the eggs first. How do you cook eggs? Cover them with cold water and set them on the heat. Bring to a boil and cook in boiling water for 9 minutes. Then drain the hot water and cover the eggs with cold water so they cool faster.
Step 2:

Wash and dry the cucumber. Trim both ends and cut it in half lengthwise. Then cut each half into medium-sized cubes. Transfer the cut cucumber to a salad bowl.
Step 3:

Peel the cooled eggs and cut them into cubes as well. Drain the liquid from the canned peas. Add the chopped eggs and green peas to the bowl with the cucumber.
Step 4:

Shred the cabbage thinly and scrunch it a little with your hands. Add the shredded cabbage to the salad.
Step 5:

Wash and dry the green onion and dill well. Chop them finely and add them to the salad.
Step 6:

Dress the salad with mayonnaise and mix well. Taste for salt and add some if needed - I didn't add any, as the mayonnaise was salty enough for me. Before serving, chill the salad in the fridge for a bit. Then transfer it to a serving bowl and bring it to the table. Enjoy!

You can make this salad with napa cabbage instead of regular white cabbage - it's softer and more tender, so it's very tasty in salads. Instead of mayonnaise you can dress it with sour cream, which is also delicious, though you'll then need to salt it a bit. The ingredients fit together so well that the flavor comes out very harmonious. If you don't have a fresh cucumber, you can use a pickled or brined one - it'll make a tasty salad in its own way each time. These kinds of vegetable salads pair well with grilled meat, cutlets, steaks, or chops; they soften the taste of meat and make the meal lighter. Even though the salad tastes very light, it's also quite filling - you can use it as a simple snack during the day! Cook with pleasure!
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's best to make the mayonnaise yourself - it'll be tastier and better for you. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise but sour cream or plain yogurt as the dressing - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.
Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.