Potato Pancake and Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad pairs thinly julienned potatoes, pan-fried until crisp, with baby greens and onion.
This salad pairs thinly julienned potatoes, pan-fried until crisp, with baby greens and onion. The savory potato pancake goes well with the fresh vegetables, making it a nice choice for lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: If the potato strips are too thick, they take longer to cook through, so slice them as thinly as you can.
Tips: Place the potato pancake on the vegetables just before serving to keep it crisp.
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Ingredients (1 serving)
- Potato — 120 g
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Baby greens — 1 handful
- Onion — 0.3 pc
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp