Description
Tasty, spicy, delicious salad that can be used both as a snack and side dish. Baked potatoes on the grill with tender NAPA cabbage, tangy onions, spicy dressing and roasted pumpkin seeds make the perfect dish!
Ingredients
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Potatoes
3 piece
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Olive oil
5 Tbsp
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Salt
0.75 tsp
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Black pepper
0.5 tsp
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Lemon juice
3 Tbsp
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Water
2 Tbsp
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Honey
2 tsp
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Cabbage
500 g
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Onion
1 piece
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Pumpkin seeds
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Mustard
2 tsp
Cooking
Potatoes peel and cut into cubes thickness of about 1 cm, Mix 2 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Carefully roll the potatoes in the mixture.
Put potatoes in portions on preheated grill (my grill, temperature: above average). Cook until tender the potatoes, I took about 8 minutes.
At this time, the Beijing shred cabbage and onion cut into half rings and pour ice-cold water for 15 minutes (to remove excess bitterness). Then drain the water and squeeze the onions.
Mix 3 tbsp oil, honey, water, lemon juice, mustard, 1/2 tsp salt and 1/4 tsp pepper.
Mix onions, cabbage, potatoes, season. Sprinkle roasted on a dry pan pumpkin seeds.
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