Spring Cabbage and Egg Flower Garden Salad
A colorful spring salad with shredded cabbage, egg, snap peas, and ham and cheese flowers, topped with Kewpie Creamy Vegetable Dressing.
Ingredients (Serves 2)
- Spring cabbage – 1.5 leaves (90g), finely shredded
- Cherry tomatoes – 2 (18g), halved
- Snap peas – 2 (10g), trimmed, halved lengthwise after blanching
- Boiled egg – 1 (51g), yolk mashed and white roughly chopped
- Ham – 2 slices (30g), 1 flower-cut and minced, 1 finely shredded
- Sliced cheese – 1 slice (18g), flower-cut and minced
Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 3 tablespoons
Instructions
- Shred the spring cabbage.
- Remove the strings from snap peas, blanch in salted water, then cool and slice lengthwise. Halve the cherry tomatoes.
- Use a flower-shaped cutter to cut 1 slice each of ham and cheese. Cut centers with a straw. Mince the scraps and shred the second slice of ham.
- Separate the yolk and white of the boiled egg. Mash the yolk and chop the white roughly.
- On a plate, layer shredded cabbage and shredded ham. Drizzle with 2 tablespoons of dressing. Top with minced ham, cheese, and the chopped egg white and yolk. Drizzle with remaining dressing.
- Decorate with flower-shaped ham and cheese and arrange the snap peas and cherry tomatoes around the salad.
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