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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Asian · Salad

Vegetable Salad

Serves 6 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 300 g bean sprouts, washed in hot water
  • 6 sheets lettuce, washed and cut into 6 pieces
  • 1 big onion, cut into rings
  • 3 tomato, diced into 1 cm pieces
  • 250 g cabbage, diced
  • 6 cucumber, peeled and sliced 1 cm thick
  • 4 hard-boiled eggs, each cut into 4 pieces
  • 8 tbsp mayonnaise
  • 3 tbsp mustard
  • 3½ tbsp tomato sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp black pepper

Method

  1. Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.
  2. Mix all the sauce ingredients with spoon.
  3. Place the sauce, reserving 2 tbsp, into the vegetable mixture, and then mix again.
  4. Top with egg quarters, then top eggs with reserved sauce.