Napa cabbage salad.
This healthy cabbage side salad adds a wonderful Asian flavor to your Healthiest Way of Eating. Enjoy!
Prep time: 15 minutes
4 cups finely chopped Napa cabbage
1/2 cup spring onion (or finely chopped red onion, shallots or chives )
1 medium tomato, seeds and excess pulp removed
1 tsp grated fresh ginger
2 medium cloves garlic, pressed
1 TBS rice vinegar or lemon juice
1 tsp honey
2 TBS soy sauce
1/4 tsp dry mustard
1 TBS extra virgin olive oil
salt and white pepper to taste
Chop cabbage and onion (or equivalent) Place in a bowl.
Cut tomato in half and squeeze out seeds and discard. Slice remaining tomato into thin strips.
Whisk together dressing ingredients and toss with cabbage, tomato, and onion.
Sprinkle with sesame seeds.
4-8 Anuschka potatoes, medium
red capsicum sliced or herbs and /or cheese of your choice.
vegetable oil or oil of your choice.
Preheat oven to 200°C fan bake with roasting pan in oven.
Wash potatoes leaving skin intact. In a saucepan of cold, salted water bring potatoes to boil. Simmer covered for 8-10 minutes until firm yet soft enough to skewer with a fork.
Drain water and return potatoes and saucepan to stove top to dry (element turned off). Cover with paper towel to absorb any steam. Shake while cooling so potatoes don't stick to pan.
Lightly oil roasting pan, cut potatoes in half and place skin side down in pan. Smash roughly with the back of a fork or potato masher until approx. 5-10mm thick.
Sprinkle potatoes with capsicum, or your favourite topping, lightly season with salt and drizzle with oil.
Roast for 8–10 mins until golden brown and crispy.
Serve with your favourite meat and green veggie dish or as a snack with a dollop of your favourite topping. Instead of capsicum you can use garlic or any topping of your choice.
Enjoy the excellent flavour of the Anuschka potato.