Description
Fresh, crunchy wombok meets creamy eggs in this quick salad. Perfect for a light lunch or a vibrant side dish anyone will love.
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
Instructions
-
Shred wombok cabbage and combine with julienned carrots and sliced spring onions in a large salad bowl.
-
Boil eggs for 8–9 minutes, cool in an ice bath, peel, and slice.
-
Whisk garlic, rice vinegar, soy sauce, sesame oil, and sugar in a small bowl to make the dressing.
-
Pour dressing over vegetables and toss gently to coat evenly.
-
Arrange sliced eggs on top, sprinkle with chopped peanuts, and garnish with coriander or chili flakes. Serve immediately.
- Prep Time: 15 minutes
- Category: Lunch
- Cuisine: American