Cilantro Salted Egg Salad

So, Chinese new year have just passed. we had a mini celebration of Spicy Szechuan style Baked fish, steamboat and all the other auspiciously symbolical dishes. When many cooks are present in the house, what happens sometimes is you all double or in my case triple buy a veg. In my case, its Cilantro.
 While some people adore its aroma, some loathe it. Many times, this beautiful herb is used only as a garnish because of its strong aroma. But we definately will not be able to finish three whole bunches of cilantro if we're gonna use it as a garnish. So, i figured, i would try making a salad. With all that leftover ingredients i got in my fridge.

What an unexpected surprise i got. The salad, tasted SO amazing, i couldn't wait for lunch and finished it within 10mins of cooking. They always say, a cook hardly eats their own food. This, shows then. How amazing it taste.

Best thing about it? you don't have to be a great cook to do this. Its simple and amazing.




















Serves 1

Ingredients
1 medium sized tomato
a small bunch of cilantro ( put the tip of your index finger at the joint of your thumb bone. thats about it )
1 small onion
1/2 an salted egg white
1 tbsp organic apple cider vinegar
1 tsp sesame seeds
1 tsp extra virgin olive oil
1 tsp sesame oil
1 tsp organic raw agave syrup
1 tsp soy sauce


Dice the tomato, onion, salted egg and rough cut the cilantro in a bowl.
Pour over all the sauces and toss.
Sprinkle with sesame seeds and serve!

Bon Appetite!