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Beetroot,
Carrot & Potato Salad This very colorful salad is crunchy, creamy and very festive.
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| For the Salad |
| 1. |
1 large beetroot |
| 2. |
1 large carrot |
| 3. |
2 medium potatoes |
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| For the Dressing |
| 1. |
¼ cup thick coconut milk |
| 2. |
Salt and pepper |
| 3. |
1 tsp coconut vinegar |
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| Serves 6 |
| Method |
| 1. |
Boil, peel and dice the vegetables. |
| 2. |
Wisk the salad dressing ingredients together. |
| 3. |
Add to the diced vegetables, cover and refrigerate until
needed. |
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Chef's
tip: |
Instead of coconut milk and vinegar, use mayonnaise.
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