<VEGAN POTATO CORN SALAD>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 3 mins
1 potato 100g
3 tbsp of canned corn
½ tsp of rice vinegar without MSG
pinch of salt
½ tsp of soysauce
1 tsp of soy milk
1 tsp of any plant based mayo( optional)
any fresh herb
1; Wash potato and remove the eye and skin. Microwave them 600w for 3mins.
2; Mash potato and add vinegar, canned corn with the liquid , soy sauce and soymilk when the potato is still steaming hot. Adjust the taste with salt.
・If you see the potato becomes too dry as the time goes, add vegan mayo or some oil to make it creamy.
・Add vinegar when the potato is still steaming hot. Otherwise, you will end up with vinegary & watery potato.
・ You can also add cucumber, celery or carrot if you want.
<Recommended side dish>
Store it in a air-tight container in the fridge for 3days.
2020/ 10/17 MIWA