Wombok Salad With Eggs

Introduction

Crisp, refreshing, and packed with flavor, Wombok Salad With Eggs is a delightful dish that combines the delicate crunch of wombok cabbage with the richness of perfectly boiled eggs. This vibrant salad bursts with textures and tastes, making it a standout for lunch, dinner, or even as a party side. You’ll love how the light, garlicky dressing enhances every bite while keeping the salad fresh and aromatic. You’ll learn how to balance flavors, master simple techniques, and turn humble ingredients into a visually stunning and satisfying salad.

Why You’ll Love This Recipe

Wombok Salad With Eggs is a sensory delight with crisp, tender cabbage leaves, creamy egg yolks, and a bright, tangy dressing. The contrast between crunchy wombok and soft eggs creates a texture your taste buds will crave. Quick to prepare, this salad requires minimal cooking yet delivers maximum flavor, perfect for busy weekdays or elegant entertaining. The fresh, natural flavors make it a lighter alternative to heavier salads without sacrificing taste. Whether you enjoy it as a side dish or a main, this salad keeps well and looks stunning on any table. Its simplicity, freshness, and adaptability make it a kitchen favorite for anyone who loves crisp, wholesome salads.

Ingredients

1 small head of wombok cabbage (approximately 2 lbs.), shredded
4 large eggs, boiled and sliced
2 medium carrots, julienned
3 spring onions, thinly sliced
2 cloves garlic, minced
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1/4 cup roasted peanuts, chopped
Salt and pepper to taste
Optional: fresh coriander or chili flakes for garnish

This combination of ingredients balances crisp, sweet, and savory notes while keeping the salad light and satisfying.

Pro Tips

1. Choose Fresh Wombok: Look for firm, bright green leaves and avoid cabbage with brown edges. Fresh wombok ensures maximum crunch and flavor.

2. Perfectly Boiled Eggs: Place eggs in simmering water for 8–9 minutes, then transfer to an ice bath. This guarantees creamy yolks that won’t turn grey.

3. Dressing Matters: Whisk the rice vinegar, soy sauce, sesame oil, and sugar together until smooth. Toss the salad just before serving to avoid soggy leaves. A drizzle of dressing on the eggs enhances the flavor without overpowering the crunch.

Instructions

Step 1: Prepare the Wombok and Vegetables
Shred the wombok cabbage into thin strips and place in a large salad bowl. Julienne the carrots and thinly slice the spring onions. Combine all vegetables in the bowl for a colorful, textured base.

Step 2: Boil and Slice the Eggs
Bring a pot of water to a gentle boil. Carefully add eggs and cook for 8–9 minutes for firm whites with creamy yolks. Transfer eggs to an ice bath, peel, and slice. Set aside for assembly.

Step 3: Make the Dressing
In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, and sugar. Taste and adjust salt and pepper as needed. The dressing should be balanced: tangy, slightly sweet, with a hint of nuttiness.

Step 4: Assemble the Salad
Pour the dressing over the shredded wombok, carrots, and spring onions. Toss gently to coat evenly, ensuring all leaves are lightly dressed.

Step 5: Add the Eggs and Garnish
Place the sliced eggs on top of the dressed salad. Sprinkle chopped roasted peanuts over the salad for crunch. Garnish with fresh coriander or a pinch of chili flakes if desired. Serve immediately for the freshest taste.

Variations

Protein Boost: Add shredded chicken, tofu, or prawns for a more filling main course.
Spicy Twist: Incorporate sliced red chili or a dash of sriracha into the dressing for heat.
Vegan Adaptation: Replace boiled eggs with pan-fried tofu or tempeh for a plant-based version.

Storage and Serving

Storage: Store Wombok Salad With Eggs in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain crispness.

Serving Suggestions:

Serve as a refreshing side to grilled meats or seafood.
Enjoy as a light lunch with some crusty bread.
Pair with Asian-inspired dishes like garlic pasta with bacon or sesame chicken for a balanced meal.

FAQs

1. Can I make this salad ahead of time?
Yes, prep the vegetables in advance but add the eggs and dressing just before serving to maintain freshness.

2. What can I use if I don’t have wombok?
Napa cabbage or even thinly sliced green cabbage can work as a substitute.

3. How do I prevent the eggs from turning green?
Placing boiled eggs in ice water immediately stops the cooking process and keeps yolks bright yellow.

4. Can I make it spicy?
Absolutely. Add chili flakes or a drizzle of sriracha to the dressing.

5. Is this salad gluten-free?
Yes, if you use gluten-free soy sauce.

Conclusion

This Wombok Salad With Eggs is comfort food at its finest — crisp, refreshing, and full of vibrant flavors. It’s the kind of dish that brightens any meal, whether enjoyed as a light lunch or as a standout side for dinner. The simple combination of fresh wombok, tender eggs, and a tangy dressing makes it an easy, satisfying recipe you’ll return to time and again.