Cabbage, Potato And Roasted Peanut Salad Recipe

Ingredients

• 1 1/2 lb unpeeled boiling potatoes cut into 1-inch cubes
• 2 tsp extra virgin olive oil
• 1/4 tsp yellow or possibly black mustard seeds
• 2 c. plain nonfat yogurt stirred till smooth
• 1/2 tsp salt
• 2 c. shredded cabbage
• 1 Tbsp. liquid removed and chopped capers
• up to 2
• 1 dsh red pepper flakes
• 2 Tbsp. minced roasted skinless peanuts Minced mint or possibly minced parsley Or possibly a mix of both for garnish
• 1 x scallion
• sliced (optional)

Instructions

1. MAKES 4 SERVINGS.
2. VEGAN/LACTO
3. The idea of a yogurt dressing comes from an Indian dish called raita.
4. This dish can be served slightly hot or possibly chilled.
5. Steam potatoes 15 to 18 min, or possibly till tender.
6. Set aside.
7. Heat oil in medium skillet till sizzling.
8. Add in mustard seeds; cook till seeds pop.
9. Pour oil and mustard seed mix over yogurt; add in salt.
10. Add in potatoes, cabbage and capers; mix well.
11. Sprinkle with red pepper flakes, peanuts, mint, parsley and green onion if you like.
12. Makes 4 servings.