Carrot and Boiled Egg Salad

Ingredients (Serves 2)

• Carrot – 1/2 (90g), julienned into 5 cm strips
• Boiled egg – 1 (51g), cut into wedges and halved
• Parsley – to taste, finely chopped
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste

Instructions

1. Peel the carrot and cut into 5 cm long thin strips.
2. Quarter the boiled egg, then cut each quarter in half again.
3. Arrange the carrot and egg on a plate. Sprinkle with chopped parsley and drizzle with the creamy vegetable dressing.