Monday, 23 March 2015

Japanese Potato Salad

As a treat, or when I am being naughty, I always go to a Japanese place near work for some Sweet Chilli Chicken.   Coyly they put the salad bar right next to all the hot food, so some days I actually change my mind and go for something healthy instead!   This is one of the dishes they serve.  Usually it would be made with Japanese Mayo which is not only tasty but a bit of a one of a kind item.   However, when thinking of recipes for my #TryTotal challenge, I thought that this one would lend well to the yoghurt and all the different flavours.  I know it looks very unusual, but it really is rather nice, and a change from the usual potato and spring onion combo!

Can also be jazzed up with other ingredients, sweetcorn, egg, ham all go really nicely!

Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Serves 4
You Will Need:

600g Potatoes Boiled and cooled.
1 Carrot julienned
1/2 Cucumber Julienned
2 Spring Onions Chopped
3 Radishes julienned
2-3 Tablespoons 0% Total Greek Yoghurt
1 Tablespoon Rice Wine Vinegar
1/4 -1/2 Tsp Wasabi depending on how spicy you'd like it - can use dijon mustard if you prefer
Salt and pepper to taste.

 1. Add the boiled potatoes to a bowl and slightly mash - you want some fully mashed and some big lumps to get the desired effect!

2. Add the rest of the salad ingredients, and stir through into the potato.  Using a big spoon stir in the yoghurt, vinegar and wasabi if using. Check the seasoning - and serve.

Can be kept in the frige for 2-3 days.

Approx Calories Per Portion
Weight Watchers Values Per Portion
Filling & Healthy/Simple Start Values

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