Ingredients:
2 Large Fresh Potatoes
1 Full Head Of Grated Fresh Cabbage
1 Cup Of Kraft Mayo Mayonnaise With Olive Oil
2 Tablespoons Of Mitsukan Rice Vinegar
3 Tablespoons Of Organic Bees Honey
1 Tablespoon Of Toasted Sesame Seeds
1 Large Fresh Shredded Organic Carrot
1 Cup Of Fresh Grated Jicama
1 Tablespoon Of Pure Black Sesame Oil
Information:
Serving Size 4
275 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
Anna from London England sent in this unique and tasty potato coleslaw salad recipe. To get started with the preparation process, first you will want to peel and cube your potatoes, and then boil them with a pinch of salt for roughly ten minutes, or until they are tender. Once the potatoes are done, drain the water from them, and then let them cool. Once cooled, place your potatoes into a large salad bowl, along with the grated fresh cabbage, mayonnaise with olive oil, rice vinegar, organic bees honey, shredded organic carrots, grated jicama, and pure black sesame oil. Whisk these ingredients together thoroughly, however be careful not to mash or crush the potatoes. Once the salad is evenly mixed, sprinkle the toasted sesame seeds over the top of the salad. Finally you will want to refrigerate the salad for at least two hours before serving it. Cheers, and thanks for checking out our recipe database, we hope that you liked it.
