Carrot and Boiled Egg Coleslaw Salad
A fresh coleslaw-style salad with carrot, onion, and boiled egg, tossed in Kewpie Coleslaw Dressing. Bright and easy with a citrusy twist.
Ingredients (Serves 2)
- 1/2 carrot (about 90g), peeled and julienned
- 1/4 onion (about 47g), thinly sliced and soaked in water
- 1 boiled egg (about 51g), cut into wedges and halved
- Chopped parsley, to garnish
- 2 tablespoons Kewpie Coleslaw Dressing
Instructions
- Peel and julienne the carrot. Thinly slice the onion, soak in water to reduce sharpness, then drain. Cut the boiled egg into four wedges, then halve them crosswise.
- Place all ingredients in a bowl and toss with coleslaw dressing.
- Transfer to a serving dish and garnish with chopped parsley.
Tips
- The citrus and pineapple notes in the dressing add a refreshing flavor to the dish.
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