Vegetable Salad
This vegetable salad pairs a crunchy mix of sprouts, cabbage, cucumber and lettuce with a thick dressing of mayonnaise, mustard and tomato sauce. The sugar and black pepper in the dressing balance the tang of the mustard. It makes six servings from simple market vegetables. Holding back a little dressing to spoon over the egg quarters at the end keeps the top of the bowl looking glossy and finished.
Instructions
Wash the bean sprouts in hot water. Wash the lettuce and cut each sheet into 6 pieces. Cut the onion into rings, dice the tomatoes into 1 cm pieces, and dice the cabbage. Peel the cucumbers and slice them 1 cm thick.
Put all the prepared vegetables in a large bowl and let them rest for up to 5 minutes.
In a separate bowl, stir the mayonnaise, mustard, tomato sauce, sugar, salt and black pepper together with a spoon until the dressing is evenly mixed.
Set aside 2 tbsp of the dressing. Pour the rest over the vegetables and toss until everything is coated.
Cut each hard-boiled egg into 4 pieces and arrange them on top of the salad. Spoon the reserved dressing over the eggs and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
