This salad is so salty, spicy and addictive! Salty crispy potatoes…what more could a girl ask for?
Preparation time: 45 minutes (including cooking time)
Ingredients (serves 4):
- 1/2 white cabbage
- 1 large baking potato
- 2 tbsp coriander chopped
- 3 spring onions chopped finely
- 1/2 cup gluten free soy sauce
- 3 green chillies minced
- 1 garlic clove minced
- 1 tbsp sesame seeds
- 1 1/2 tbsp palm sugar
Method:
- Shred the cabbage into fine ribbons
- Slice the potato into thin long match sticks (skin on) and pat them dry using paper towels
- Fry the matchstick potatoes in 1 inch depth of olive oil until crispy (fry them in batches and keep them moving whilst frying to prevent them sticking to each other)
- Place the fried matchstick potatoes on paper towels to remove excess oil and to keep them crispy and sprinkle with a generous pinch of salt
- Place the soy sauce, palm sugar, garlic, chilli, sesame seeds and coriander into a saucepan on high heat until the mixture thickens slightly
- Mix the shredded cabbage, potato sticks and the soy dressing
- Top with the spring onions
- Enjoy my Little Peas!
So inventive! Looks and sounds delicious. Thanks for the share! 🙂
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Thank you so much Eat2healthblog! I am glad you like it 🙂 xxx
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I love delicious vegan recipes like this 🙂 so good for your health, and the planet!
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Thank you for checking out my recipes Meating Demand! It sure was delicious 🙂 ! xxx
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