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Place the eggs in a pot and cover with cold water. Bring to a boil, then simmer for 8-10 minutes until hard-boiled. Drain and cool under cold running water. Peel and slice the eggs.
In a large bowl, combine the shredded Chinese cabbage, sliced cucumber, and finely chopped onion.
Add the sliced eggs to the bowl.
Drizzle olive oil over the salad and sprinkle with salt to taste. Toss gently to combine all ingredients evenly.
Chill for 10-15 minutes before serving to allow flavors to meld.
Serving and storage tips:
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