Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 9–12 minutes, then transfer to ice water and peel. Chop coarsely.
Prepare the Vegetables: In a large bowl, combine shredded cabbage, grated carrot, and chopped green onions.
Make the Dressing: In a small bowl, mix mayonnaise (or yogurt), Dijon mustard, apple cider vinegar or lemon juice, salt, and pepper.
Combine: Add chopped eggs to the cabbage mixture, pour the dressing over, and toss gently until evenly coated.
Serve: Garnish with fresh herbs if desired. Chill for 10–15 minutes for best flavor, or serve immediately.
Serving and Storage Tips
