Peanut-Free Cabbage Pasta Salad

1Preparing the Ingredients 1. Wash the cabbage (½) thoroughly and chop it into fine pieces. 2. Cook the pasta noodles according to package instructions, then drain and set them aside to cool.

2Making the Dressing 1. Boil the grain of eggs until hard-boiled. Once boiled, peel and chop the eggs finely. 2. In a bowl, mix the chopped eggs with a pinch of salt to season. Set the dressing aside.

3Assembling the Salad 1. In a large mixing bowl, combine the chopped cabbage (½) and cooked pasta noodles. 2. Pour the egg and salt dressing over the cabbage (½) and pasta mixture. 3. Gently toss the salad until evenly coated with the dressing.

4Serving Serve the peanut-free cabbage (½) pasta salad chilled as a refreshing side dish or a light meal. Enjoy!

5Storage Store any leftover salad in an airtight container in the refrigerator for up to 2 days.