Serves 2 | 20 minutes
Ingredients
- 4 Olliff Farm eggs
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 tbsp crushed peanuts
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 small chilli, finely sliced
Method
- Place the eggs in a pot of cold water, bring to the boil, then reduce to a simmer and cook for 8 minutes.
- Drain, cool under cold water, then peel and quarter.
- Toss the cabbage, carrot, mint and coriander together in a large bowl.
- Whisk the fish sauce, lime juice, sugar and chilli together, then pour over the salad and toss well.
- Top with the eggs and scatter with crushed peanuts.