Asian Veggie Egg Salad

1In a mixing bowl, combine the grated carrots (2), thinly sliced cabbage (1 cup), diced tomato (1), and finely chopped onion (1).

2In a separate bowl, beat the eggs (2) and then cook them in a frying pan to make a thin omelette. Once cooked, slice the omelette into strips.

3Add the sliced omelette strips to the vegetable mixture in the mixing bowl.

4In a small bowl, mix the soy sauce (2 tablespoons) and tomato sauce (2 tablespoons) to create the dressing for the salad.

5Pour the sauce over the vegetable and egg mixture in the mixing bowl. Toss gently to coat everything evenly.

6Refrigerate the salad for about 15 minutes to allow the flavors to meld together.

7Serve the Asian Veggie Egg Salad chilled and enjoy the burst of Asian flavors!