|Sat Fat 2.2g||11%|
Dive into this unique yummy creation which finds potato slaw mingling with a golden slice of sourdough toast and the vibrant tastes of Korean Kimchi. It’s an amazing brunch recipe with the addition of a fried egg.
Salt the cabbage for 10-20 minutes, rinse well and dry. Mix with the carrots, chilli paste
Parboil the potatoes for 2 minutes then drain and leave to steam dry.
Mix with the carrots, cabbage and chilli paste, season with the salt and sugar to taste. Set aside.
Fry the eggs until crisp around the edges and season with salt, pepper and chilli flakes
Toast the sourdough and top with the slaw, the egg, spring onions and chilli flakes if you like.
175g waxy potatoes or Rooster Potatoes, cut into matchsticks
1 carrot, sliced into matchsticks
½ savoy or Chinese cabbage, shredded
2tsp Kimchi chilli paste
1tbsp stevia or zylitol instead of sugar (optional)
2 slices of sourdough bread
A little rapeseed or low-cal olive oil spray to cook the eggs
Salt, pepper and chilli flakes to garnish
Sliced spring onion to garnish
Salt for the cabbage
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"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."