Carrot and Boiled Egg Salad
Make this quick carrot and boiled egg salad topped with Kewpie Creamy Vegetable Dressing. A light side dish perfect for lunch or dinner.
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
- Peel the carrot and cut into 5 cm long thin strips.
- Quarter the boiled egg, then cut each quarter in half again.
- Arrange the carrot and egg on a plate. Sprinkle with chopped parsley and drizzle with the creamy vegetable dressing.
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