Cut the cucumber into small pieces. Remove the stem of the eggplant and slice thinly.

Cut the long beans and thinly slice the cabbage, then pluck the basil leaves. Set aside.

Wash all the vegetables thoroughly under running water.

Sauce: Grind the red chili, cayenne pepper, garlic, and aromatic ginger. Add KEWPIE Salad Dressing Roasted Sesame, salt, and tamarind water, then mix well.

Add the freshly cut vegetables and bean sprouts into the sauce, toss until evenly coated. Serve with crackers on top according to taste.