This is a spin-off of a recent Cooking Light recipe. As a general rule, I do not eat cilantro, but this recipe calls for it – hubby thinks it helps round out the lemon-grass flavor. I trust he’s right. 🙂
So use it if you like it!
I would personally add more cayenne pepper (to taste) and possibly another jalapeño…
- 2 pounds red potatoes, cut into 1/2 inch pieces
- 2 T rice vinegar
- 2 T dark sesame oil
- 4 t ginger
- 1 T lime juice
- pinch of salt
- pinch of sugar
- 1 jalapeño, minced
- cayenne pepper (to taste)
- green onions (to taste)
- cilantro (if you like it)
boil red potatoes
meanwhile, mince jalapeño (add to bowl)
add liquids to bowl
Top with cayenne pepper, green onions & cilantro to taste
Refrigerate to serve cool.
Our green onions were a little sad looking, so I used chives instead (bummer, but turned out ok).
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