Shredded omelette salad

This quick and easy Asian salad is perfect for a light lunch or summer dinner.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Shredded omelette salad
  • 6 eggs
  • 1 tablespoon finely chopped chives
  • 2 teaspoon soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon rice wine vinegar
  • 2 cup shredded baby wombok
  • 250 gram cherry tomatoes, quartered
  • 2 cup bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1/4 cup coriander leaves
  • chopped peanuts, to serve


Shredded omelette salad
  • 1
    In a large jug, whisk eggs, chives and soy together. Season to taste.
  • 2
    Heat a lightly oiled wok on high. Add 1/2 cup egg mixture, swirling to coat base and sides of wok and cook 1-2 minutes or until just set. Transfer to a plate. Repeat with remaining egg mixture.
  • 3
    In a small jug whisk hoisin and vinegar together.
  • 4
    In a large bowl, combine wombok, tomato, sprouts, onion, chilli and coriander. Toss dressing through. Divide among serving plates.
  • 5
    Thinly slice omlette and sprinkle over salad. Scatter with nuts to serve.

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