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Ruhana Ebrahim

MASTER CHEF
921 recipes | 2,102,478 views | 135 appreciations

@mama_taught_me_well

www.mamataughtmewell.wordpress.com

Interior Decorator turned Foodie!
Recreational baker-
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...

Joined 2 years ago
Ruhana Ebrahim's profile

Crunchy Potato Salad

Name: Crunchy Potato Salad
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 8 baby potatoes (boiled with skin on); 2 beetroots (peeled, boiled, sliced); 1 &frasl; 4 head red cabbage (shredded); 1 red onion (thinly sliced); Handful fresh coriander leaves (chopped); 4 + 2 tablespoon Cross & Blackwell Trim; 2 tablespoon white vinegar; 1 &frasl; 2 + 1 &frasl; 2 teaspoon salt; 1 &frasl; 2 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, 1 &frasl; 2 teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar.; 5. Place over cabbage and coriander.; 6. Season beetroot with 1 &frasl; 2 teaspoon salt.; 7. Arrange beetroot over potatoes.; 8. Garnish with little chopped coriander.; 9. Crack over black pepper.; 10. Serve

By Ruhana Ebrahim - MASTER CHEF

★★★★★(1)

RECIPE

Crunchy Potato Salad

Original recipe by Ruhana Ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
8 baby potatoes (boiled with skin on)
2 beetroots (peeled, boiled, sliced)
1⁄4 head red cabbage (shredded)
1 red onion (thinly sliced)
Handful fresh coriander leaves (chopped)
4 + 2 tablespoon Cross & Blackwell Trim
2 tablespoon white vinegar
1⁄2 + 1⁄2 teaspoon salt
1⁄2 teaspoon white pepper
Freshly crushed black pepper

Method:
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, 1⁄2 teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar.
5. Place over cabbage and coriander.
6. Season beetroot with 1⁄2 teaspoon salt.
7. Arrange beetroot over potatoes.
8. Garnish with little chopped coriander.
9. Crack over black pepper.
10. Serve chilled.