Curried Cabbage and Egg Salad (Low-carb, Dairy-free, THM: S, Keto, Paleo)

Looking for a good make-ahead meal for a picnic or a packed lunch? This salad is perfect for packing. It is also great for hot summer days when you need a meal but don't want to turn on your oven or stove and heat up your home.

This salad came into existence with the ingredients that were left in my fridge before the groceries were restocked. Cabbage and eggs are two staples that always seem to be in my fridge because they are cheap and nutritious. I decided to make an Indian-style salad using the the two ingredients and it turned out DELICIOUS! It has a unique Indian flavor and is creamy and satisfying with the perfect amount of spice. It also contains protein, veggies, and healthy fats to keep you satiated and nourished. I will definitely be making this cabbage and egg salad again and again!

I have linked some of the ingredients that I own down below. These products are tried and true and are the best value and quality that I have found.

Curried Cabbage and Egg Salad

Makes 6-8 servings.

Ingredients:

1/2 head cabbage, chopped or 6 cups coleslaw mix

1 cup frozen peas, thawed

1/2 yellow onion, diced

12 boiled eggs, sliced

For the dressing:

1 cup mayo (You can use store-bought or make your own by using an immersion blender to blend 1 cup of oil of choice, 1 egg, juice of 1 lemon, and salt to taste. Measure out one cup and refrigerate the rest.)

2-3 TBSP curry powder (stick to 2 TBSP to keep it mild)

1/2-1 tsp paprika (1/2 tsp if you want it mild)

1 doonk (1/32 tsp) stevia

1/8 tsp black pepper

Directions:

In a large bowl, combine the cabbage, peas, onion, and eggs.
Make the dressing. In a bowl, stir together the mayo, curry powder, paprika, stevia, and black pepper. Pour the dressing over the salad ingredients. Stir to combine.
Serve immediately or store in the refrigerator to let the salad soften. Enjoy!

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