Main Ingredients:

• 1 Apple (Red Delicious) (1 Cup)
• 1 Tangerine or Mandarin Orange
• ½ Asian Pear (⅔ Cup)
• ⅔ Cup Strawberries
• ⅔ Cup Cucumbers
• 10 Quail Eggs
• ½ Cup Crab Sticks
• 30 Unsalted Peanuts
• ½ Cup Mayonnaise

Yield: About 1.5 Quarts

Soak 10 quail eggs in cold water for about 10 minutes. This helps to prevent the eggs from breaking when you boil them later.

In 2 cups of water, add the quail eggs and ½ tsp of sea salt. The salt also helps to prevent the eggs from breaking and give them a little flavor. Cook on high.

Once it starts to boil, reduce the temperature to medium (too high of a temperature makes the eggs break) and cook for 7 more minutes.

Right after they finish boiling, drain the hot water and leave the eggs in cold water for several minutes. This helps make removing the shells easier.

Peel off the egg shells.

Prepare about 30 unsalted peanuts.

Peel 1 tangerine or mandarin orange. Remove the white strings and divide them.

Slightly peel off the cucumber skin. This way you can get some nice green color for your salad.

Cut ⅔ cup of cucumber into ½ inch cubes.

Cut ⅔ cup of strawberries into ½ inch cubes.

You can use about 8 cherry tomatoes instead of strawberries if you want.

Cut 2 Korean crab sticks into ½ inch cubes. It should make about ½ cup.

Cut ⅔ cup of Asian pears into ½ inch cubes.

Like the cucumber, slightly peel off 1 apple. Use a sweet apple – Red Delicious is a good type.

Cut 1 cup of apple into ½ inch cubes.

In a large mixing bowl, add all of the ingredients and ½ cup of mayonnaise.

Mix it gently. I only used mayonnaise for mine, however if you want, you can add a little bit of salt or sugar depending on your taste in this step.

Before serving, chill this salad in the refrigerator for several minutes so that it will taste even better. Enjoy this recipe. Thank you.