📸 Image coming soon for Simple Vegetable Egg Salad
Salad Telur Sayur Ringkas
Makan Tengah Hari • Malaysia
How to Make Simple Vegetable Egg Salad (Traditional & Healthy Version)
Simple Vegetable Egg Salad is a vibrant, nutritious dish that seamlessly blends Malaysian multicultural flavors and fresh produce. Rooted in Malaysia’s diverse cuisine, this salad brings together crisp local vegetables, hard-boiled eggs, and aromatic herbs, making it a popular lunch choice across the country. The use of local ingredients like timun (cucumber), daun ketumbar (coriander leaves), and limau nipis (lime) gives this salad an unmistakable Malaysian twist, reflecting the rich heritage of Malay, Chinese, and Indian communities. With a light tangy dressing and a touch of lemongrass, it delivers both freshness and depth, perfect for health-conscious diners. This dish is especially favored in urban areas where quick, wholesome meals are appreciated. Its simplicity allows for easy customization while maintaining authentic Malaysian flavors. Balanced in texture and taste, the Simple Vegetable Egg Salad is a testament to Malaysia's love for fresh, locally sourced ingredients and communal eating. It’s ideal for those seeking a low-calorie, high-protein lunch option that still celebrates the nation’s culinary identity.
Bahan-bahan(untuk 1 medium bowl per person, typical for Malaysian lunch)
- 4 Eggs (Hard-boiled)
- 1 cup Timun (cucumber) (Diced)
- 1 cup Tomato (Chopped)
- 2 tablespoons Daun ketumbar (coriander leaves) (Chopped)
- 2 tablespoons Daun bawang (spring onions) (Sliced)
- 1/2 cup Carrot (Grated)
- 1 Lemongrass stalk (Finely sliced, white part only) - pilihan
- 1 Limau nipis (lime) (Juiced)
- 1 tablespoon Extra virgin olive oil (For dressing)
- 1/4 teaspoon Salt (To taste)
- 1/4 teaspoon Black pepper (Freshly ground)
Arahan
- 1
Place eggs in a pot of boiling water and cook for 10 minutes until hard-boiled. Cool under running water, peel, and slice.
10 minutes
Use older eggs for easier peeling.
- 2
Prepare vegetables by dicing timun (cucumber), chopping tomato, grating carrot, slicing daun bawang (spring onions), and chopping daun ketumbar (coriander).
5 minutes
Use a sharp knife for uniform cuts.
- 3
Finely slice the white part of lemongrass stalk. If using, add it to the vegetable mix for extra aroma.
2 minutes
Crush lemongrass before slicing to release flavor.
- 4
In a large mixing bowl, combine all prepared vegetables and herbs.
2 minutes
Mix gently to avoid bruising delicate greens.
Kenapa hidangan ini sihat
Packed with nutrient-dense vegetables and lean protein, this salad promotes satiety without excess calories. The use of olive oil and lime juice as dressing reduces saturated fat intake. With high fiber and micronutrients, it supports digestion, immunity, and energy. Choosing fresh, local ingredients ensures optimal nutrition and freshness.
This Simple Vegetable Egg Salad is rich in protein from eggs, vitamins A and C from carrots and tomatoes, and minerals from cucumber and coriander. Lemongrass adds antioxidants, while lime juice boosts vitamin C. Olive oil provides healthy fats, supporting heart health without excessive calories. The salad is naturally gluten-free and low in carbs, making it suitable for various diets.
Petua
- 💡Tip 1: Use farm-fresh eggs for the best flavor and texture.
- 💡Tip 2: Add lemongrass sparingly to avoid overpowering other flavors.
- 💡Tip 3: Chill salad before serving for extra crispness and refreshment.
Penyimpanan & hidangan
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as texture may deteriorate. Add lime juice fresh before serving for best flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
