Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler
- 6 white potato
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 1 red onion
- 1 cup fresh cilantro
Dressing:
- 1/2 cup sesame oil
- 1/2 cup garlic?
- 4 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground white pepper
- 2 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 2.00 teaspoon soy sauce
- 1 tablespoon sesame seed
- 2 tablespoon chicken bouillon powder
- 4 tablespoon dry red chili more or less to taste
1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.
Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg