Boil the eggs in the boiling water for 10 minutes, remove from the heat, then put them in cold water and peel.

Cut the cabbage and carrot into small cubes. Roughly chop the baby cos lettuce.

Boil water, add the cabbage, cook briefly (blanch) then remove from the heat. Put it in cold water. Do the same with the carrot, drain. Mix the cabbage, baby cos and carrot in a container.

Mix and stir well 5 tbsp of KEWPIE MAYONNAISE ORIGINAL with pepper, add to the vegetable mixture, stir well.

Prepare the coleslaw salad in a serving plate, add the boiled eggs on top, give lining of KEWPIE MAYONNAISE ORIGINAL, sprinkle with chili powder. Serve.