recipe from Viv Loh a culinary Healer Transformation Coach, the author of "Not Kale!"
Ingredients: 3 potatoes, scrubbed, cut into wedges and steamed till soft 3 hard-boiled eggs, peeled rough chopped 1 medium yellow onion, minced 2 tbsps bacon, vegan ham (rough mince) or vegan bacos if available 3 tbsps olive oil for cooking ½ cup spring onions chopped 1 tbsps cashew mayo Options: 1 can tuna in oil, flaked to replace ham/bacos Decorative ingredients: Lettuce leaves, mint, cucumber, flowers Preparation:
Soak the cashews in fridge
Boil noodles and chili
Marinate the cabbage, set aside some unmarinated bits to show
Bowls for oils and condiments
In a heated frying pan, add oil to warm
Add onions, saute till soft
Turn off the fire, add the vinegar and toss well
Pour in the cashew mayo
While mixture is still hot, toss in potatoes, eggs and spring onions. Thoroughly mix till well combined. Allow to cool before serving.