Omelette salad | Women's Weekly Food

Ingredients

• 4 eggs
• 1 tablespoon japanese soy sauce
• 1/2 (sheet) toasted seaweed (yaki-nori), sliced thinly
• 1 medium_piece (600g) daikon
• 2 medium_piece (240g) carrots
• 6 large_piece (210g) red radishes, sliced thinly
• 120 gram red cabbage, shredded finely
• 1 1/2 cup (120g) bean sprouts, trimmed
• 2 tablespoon (46g) drained pink pickled ginger, sliced thinly
• 6 green onions (scallions), sliced thinly
• Wasabi dressing
• 2 tablespoon japanese soy sauce
• 1 tablespoon pink pickled ginger juice
• 1 tablespoon mirin
• 1 teaspoon wasabi paste