Ingredients Quantity
Sushi vinegar 2 tablespoons
Soy sauce 2 tablespoons
Cooking oil 2 tablespoons
Roasted sesame seeds 1 tablespoon
Tomatoes 2 
Cucumber 1
Caron lettuce 1 bunch
Egg 1

Instructions

1. Prepare the vegetables:

  • Wash all the vegetables: tomatoes, cucumber, and caron lettuce.
  • Cut the tomatoes into wedges or bite-sized pieces.
  • Wash the cucumber, peel it (optional), and slice or cut into bite-sized pieces.
  • Wash the caron lettuce, drain it, and cut or tear into bite-sized pieces.

2. Boil the egg:

  • Place the egg in a pot of water and boil until fully cooked (about 8-10 minutes).
  • Once the egg is cooked, remove it, let it cool, and peel the shell.
  • Cut the egg into quarters lengthwise.

3.Make the dressing:

In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of sushi vinegar, 2 tablespoons of cooking oil, and 1 tablespoon of roasted sesame seeds.

4. Mix the salad:

  • Add all the prepared vegetables into a large bowl.
  • Drizzle the dressing over the vegetables.
  • Toss well to evenly coat the vegetables with the dressing.

5. Finish:

  • Arrange the boiled egg pieces on top of the salad.
  • Enjoy immediately while the salad is fresh and crisp.