From craving to table
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 7 minutes for jammy yolks. Transfer to ice water to cool, then peel.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha. Set aside half the dressing for the salad and pour the other half into a small zip-top bag or bowl.
- 3
Add the peeled eggs to the marinade and let them soak for at least 10 minutes (or up to 1 hour in the fridge for deeper flavor).
- 4
In a large salad bowl, combine romaine lettuce, red cabbage, carrots, cucumber, edamame, and cherry tomatoes.
- 5
Drizzle the reserved dressing over the salad and toss to combine.
- 6
Slice the marinated eggs in half.
- 7
Top the salad with sliced eggs, crispy wonton strips, scallions, and toasted sesame seeds.
- 8
Season with salt and pepper as needed and serve immediately.