Onsen Egg: Boil 500 ml of water first until it boils, then turn off the heat. After the heat is off, add 200ml of plain water, add the eggs, then close the pan with lid and wait for 15 minutes, after 15 minutes, open the pan lid, remove the eggs and soak them in iced water, ready to use.

Cut broccoli per florets, wash thoroughly, blanch it.

Thinly slice the white cabbage and purple cabbage, add into a bowl, put aside.

Add KEWPIE Salad Dressing Caesar into the cabbages, mix well.

Arrange coleslaw on the serving plate, add broccoli and onsen egg on top of it, sprinkle with salt and black pepper. Serve.