Ease of preparation rating: Easy
Yield: 4 servings

 

Ingredients:

For the dressing:

1/2 lime, juice

2 teaspoons (10 ml) brown sugar

2 tablespoons (30 ml) fish sauce

1 teaspoon (5 ml) garlic powder

 

For the salad:

1 tablespoon (15 ml) vegetable oil, for frying

4 eggs

1/2 head cabbage, shredded

1 carrot, shredded

Salt

 

Garnish:

1/2 cup (120 ml) cilantro, chopped

1/2 cup (120 ml) roasted salted peanuts, chopped

 

Method:

For the dressing:

In a medium bowl, mix lime juice, brown sugar, fish sauce, and garlic powder until well combined.

For the salad:

Heat oil in a wok over medium-high heat.

Fry the eggs whole until crispy and brown, breaking the yolks. Remove and slice into thin strips.

Mix the cooked eggs, cabbage, carrot, and dressing, and toss until evenly dressed.

Season with salt.

To serve:

Garnish with cilantro and peanuts.