
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.