Crunchy Potato Salad recipe by Ruhana Ebrahim

Name: Crunchy Potato Salad recipe by Ruhana Ebrahim
Total time: 35 min
Ingredients: 8 baby potatoes (boiled with skin on); 2 beetroots (peeled, boiled, sliced); ¼ head red cabbage (shredded); 1 red onion (thinly sliced); Handful fresh coriander leaves (chopped); 4 + 2 tablespoon Cross & Blackwell Trim; 2 tablespoons white vinegar; ½ + ½ teaspoon salt; ½ teaspoon white pepper; Freshly crushed black pepper; 1. In a bowl, add cabbage and 4 tablespoon Trim and 1 tablespoon vinegar. Mix well.; 2. Arrange in platter. Then sprinkle on coriander.; 3. Cut potatoes into thirds (lengthwise) with skin on.; 4. In a bowl, mix red onion, potatoes, ½ teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar.; 5. Place over cabbage and coriander.; 6. Season beetroot with ½ teaspoon salt.; 7. Arrange beetroot over potatoes.; 8. Garnish with little chopped coriander.; 9. Crack over black pepper.; 10. Serve

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Crunchy Potato Salad recipe by Ruhana Ebrahim posted on 10 Oct 2017 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Salads, Healthy, Light Meals recipes category

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crunchy
ebrahim
halaal
potato
recipe
ruhana

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Ingredients

8 baby potatoes (boiled with skin on)
2 beetroots (peeled, boiled, sliced)
¼ head red cabbage (shredded)
1 red onion (thinly sliced)
Handful fresh coriander leaves (chopped)
4 + 2 tablespoon Cross & Blackwell Trim
2 tablespoons white vinegar
½ + ½ teaspoon salt
½ teaspoon white pepper
Freshly crushed black pepper
1. In a bowl, add cabbage and 4 tablespoon Trim and 1 tablespoon vinegar. Mix well.
2. Arrange in platter. Then sprinkle on coriander.
3. Cut potatoes into thirds (lengthwise) with skin on.
4. In a bowl, mix red onion, potatoes, ½ teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar.
5. Place over cabbage and coriander.
6. Season beetroot with ½ teaspoon salt.
7. Arrange beetroot over potatoes.
8. Garnish with little chopped coriander.
9. Crack over black pepper.
10. Serve