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coleslaw egg salad

Hearty Coleslaw Egg Salad

Delicious Hearty Coleslaw Egg Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 1145
Ingredients Method

Ingredients
  

For the salad
  • 6 slices bacon
  • 7 cups cabbage (shredded into 1/8-inch thin strips)
  • 1 cup carrots
  • 1.5 tbsp olive oil
  • 1.5 cups tomatoes (halved or quartered depending on size)
  • 1/2 cucumber, diced
  • 1 cup avocado (diced into 1/2-inch cubes)
  • 6 eggs (hard-boiled and peeled)
For the dressing
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp apple cider vinegar
  • 1/3 cup mayo
  • 1.5 tbsp mustard
  • 1/2 tsp celery seeds
  • 1/4 tsp smoked paprika
  • salt to taste
  • pepper to taste

Method
 

  1. Start by microwaving the bacon between paper towels for 6 minutes, then crumble and set aside. Simultaneously, boil the eggs in water for 20 minutes until hard-boiled. While these cook, prep your vegetables: shred the cabbage into thin 1/8-inch strips, dice the carrots into small pieces, halve or quarter the tomatoes depending on size, dice the cucumber, and cut the avocado into 1/2-inch cubes. This parallel approach means everything is ready at roughly the same time, keeping your workflow efficient.
  2. While your proteins cook and vegetables prep, mix the balsamic vinegar, apple cider vinegar, mayo, mustard, celery seeds, and smoked paprika in a bowl. Season with salt and pepper to taste. Whisk until smooth and well combined. I find that letting the dressing sit for a few minutes allows the flavors to meld together better, so you can prepare it early and let it rest while you finish the other components.
  3. Reserve 2 cups of the shredded raw cabbage and diced carrots separately. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add the remaining cabbage and carrots to the hot oil and cook for 5-7 minutes, stirring occasionally, until they begin to soften and develop light char marks. This warm, slightly caramelized cabbage adds complexity to the salad—I like this contrast between the tender cooked vegetables and the crisp raw ones.
  4. In a large bowl, combine the cooked cabbage and carrots from Step 3 with the reserved raw cabbage and carrots from Step 3. Add the tomatoes, cucumber, and avocado. Gently toss to combine all vegetables. Pour in half of the dressing from Step 2 and toss again until evenly coated, being careful not to break up the avocado pieces.
  5. Once the eggs from Step 1 have finished boiling, drain them and run under cold water to cool slightly, then gently peel away the shells. Cut each hard-boiled egg into quarters or halves, depending on your preference for presentation.
  6. Divide the dressed coleslaw salad mixture from Step 4 among serving plates or bowls. Top each portion with the prepared eggs from Step 5 and crumbled bacon from Step 1. Drizzle the remaining dressing from Step 2 over the top of each plate just before serving. This final addition of fresh dressing ensures a vibrant, moist finish without making the vegetables soggy if you're eating later.