Colorful Egg and Vegetable Salad
My mother has been making this salad for ages, and it's a firm family favorite!
You can enjoy both soft and fluffy and crunchy-crispy textures in one dish. We always eat an amazing amount of this.
I use a non-stick frying pan for Step 4, so I don't use any oil. Please add a little if your frying pan requires it so that the eggs don't stick. For 4 to 5 servings. Recipe by Nanaiku
Colorful Egg and Vegetable Salad
My mother has been making this salad for ages, and it's a firm family favorite!
You can enjoy both soft and fluffy and crunchy-crispy textures in one dish. We always eat an amazing amount of this.
I use a non-stick frying pan for Step 4, so I don't use any oil. Please add a little if your frying pan requires it so that the eggs don't stick. For 4 to 5 servings. Recipe by Nanaiku
Cooking Instructions
- 1
Wash the cabbage, drain, remove the core (or slice it up) and chop up roughly. Put on a plate and cover with plastic wrap. Poke several holes in the plastic wrap with a cocktail stick, and microwave the dish for 6 minutes at 600 W. Take the wrap off and let the cabbage cool down completely, stirring it up once in a while.
- 2
Wash and peel the carrot and cut into 3 cm long rectangular slices. Wrap in plastic wrap with holes poked in it as for the cabbage, microwave for 2 minutes at 600 W and leave to cool.
- 3
Beat the eggs in a bowl, add the 1/2 teaspoon of salt and 1 tablespoon of mayonnaise and beat well until the mayonnaise is completely incorporated.
- 4
Heat a frying pan over medium-high heat and pour in the egg mixture. Cook while mixing with 4 cooking chopsticks held together to make scrambled eggs. Turn off the heat when it's soft-set, and continue mixing and cooking with residual heat. Put into a large bowl and leave to cool.
- 5
When all the ingredients have cooled down, squeeze the cabbage out tightly and put into the bowl with the scrambled egg in it. Add the carrot and mix. Season with salt and pepper, add the 3 tablespoons of mayonnaise and mix well.
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