Cookbook:Vegetable Salad

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• 300 g bean sprouts, washed in hot water
• 6 sheets lettuce, washed and cut into 6 pieces
• 1 big onion, cut into rings
• 3 tomato, diced into 1 cm pieces
• 250 g cabbage, diced
• 6 cucumber, peeled and sliced 1 cm thick
• 4 hard-boiled eggs, each cut into 4 pieces

• 8 tbsp mayonnaise
• 3 tbsp mustard
• 3½ tbsp tomato sauce
• 1 tbsp sugar
• 1 tbsp salt
• 1 tbsp black pepper

1. Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.
2. Mix all the sauce ingredients with spoon.
3. Place the sauce, reserving 2 tbsp, into the vegetable mixture, and then mix again.
4. Top with egg quarters, then top eggs with reserved sauce.