Century Egg Salad
|For the salad|
|Century eggs||4 Large, cut into wedges (Peeled and blanched)|
|Tomatoes||2 Large, cut into wedges|
|Red onion||1⁄2 Large, thinly sliced (Soaked in cold water)|
|Red thai chili||1 Medium, chopped|
|Fresh cilantro||3 Tablespoon|
|For the salad dressing|
|Canola oil||1 Teaspoon|
|Fish sauce||1 Teaspoon|
|Juice of lemon||1|
1. Peel the century eggs and blanch them in boiling water briefly. When done cut into wedges and set aside.
2. Take a large bowl with the tomatoes, start making the dressing by drizzling a teaspoon of canola oil followed by a teaspoon of fish sauce and the juice of 1 lemon.
3. Add the red onion slices, century eggs and a handful of chopped cilantro. Mix well to combine and give it a taste.
4. Add salt to season and also add any of the other ingredients of the dressing to balance it out.
5. Serve cold.
Calories 280 Calories from Fat 123
% Daily Value*
Total Fat 13 g19.5%
Saturated Fat 4.1 g20.5%
Trans Fat 0 g
Cholesterol 519.5 mg173.2%
Sodium 888.4 mg37%
Total Carbohydrates 19 g6.4%
Dietary Fiber 4.8 g19.2%
Sugars 12.3 g
Protein 19 g37.5%
Vitamin A 62.7% Vitamin C 103.4%
Calcium 5.5% Iron 5.7%
*Based on a 2000 Calorie diet