Cabbage, Potato And Roasted Peanut Salad Recipe Recipe

Name: Cabbage, Potato And Roasted Peanut Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cabbage, Potato And Roasted Peanut Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cabbage, Potato And Roasted Peanut Salad Recipe

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