3. Into a large salad bowl add the Do Chua daikon and carrot pickle, the mung bean sprouts, the scallions/green onions, mint leaves, cilantro leaves, and basil leaves. Gently toss the salad fixings. Pour all the prepared salad dressing on top and toss well. Let rest for 2 – 3 minutes and toss again.
4. Before serving, distribute the quartered eggs on top of the salad. When serving, scoop up some of the liquid salad dressing from the bottom of the bowl and sprinkle over each serving. Try to proportion the egg wedges. Enjoy!