Cass and I worked on this little project in the kitchen on our Sunday evening yesterday while Alycia and Sherilyn continued shopping with their grandma at Mid Valley Megamall.
In the car, on our way back from Mid Valley, Cass and I were discussing what to have for dinner. We could not settle on anything that’s healthy (not salty, not oily, no MSG) that’s restaurant / store bought. So I suggested homemade Japanese potato salad, which is Cass’ favorite salad but I had a condition ~ she had to help prep the dish. Cass was more than eager to help!
What’s needed (makes 3 servings):
2 large USA potatoes
One large handful of organic cabbage, thinly cut. Lazy me used a pair of kitchen knife to cut.
5-6 small onions, chopped
1 organic cucumber, cubed
1/2 a carrot (optional), cubed
2 hard-boiled eggs, mashed
Sweet corn kernels
~ Cut potatoes into 3-4 wedges.
~ Boil until soft.
~ Mash the potatoes with a fork but not until smooth like mashed potatoes. Leave some bitey chunks unmashed.
~ Season with salt, pepper and Japanese mayo. I did not have enough mayo and used Uncle Jeff’s Creamy Parmesan Caesar Dressing (from the Beerenberg family farm in Australia). This salad dressing is my favorite.
~ Add in all other ingredients and mix well
Cass did most of the work from peeling to chopping, mashing to seasoning.
The remaining plate of cabbage is all mine. I love raw cabbage with Uncle Jeff’s salad dressing.
How to remove hard-boiled egg shell effortlessly
Cass wanted to try out this kitchen hack that she watched from You Tube to see if it really works. It requires putting a little water in a bottle together with the hard-boiled egg and then shake the bottle vigorously. Remove the egg from the bottle and zap off the egg shell effortlessly in just one peel. It worked!
This salad is so good I can eat it everyday. It tastes even better the next day. For those on a diet, you can add more cabbage and eggs and reduce the potatoes. It’s a pretty complete meal too with carbs, protein, fiber, iron and vitamins!
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