<VEGAN POTATO CORN SALAD>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 3 minutes
<Ingredients>
1 potato (100g)
3 tablespoons canned corn
Seasonings
1 teaspoon soy milk
1 teaspoon any vegan mayo( optional)
½ teaspoon rice vinegar
½ teaspoon soy sauce
pinch of salt
<Optional toppings>
any fresh herb
<Directions>
1. Scrub the potato and peel the skin and remove the eyes. Microwave it at 600w for 3 minutes.
2. Mash the potato then add vinegar, canned corn and its liquid, soy sauce and soy milk when the potato is still steaming hot. Adjust the taste with salt.
<Miwa’s tips>
・If you see that the potato becomes too dry as time goes on, add in some vegan mayo or some oil to make it creamy.
・Add in the vinegar when the potato is still steaming hot. Otherwise you will end up with vinegary & watery potato.
・ You can also add in cucumber, celery or carrots if you want.
<Recommended side dish>
<Storage time>
Store in an air-tight container in the fridge for up to 3 days.
<MIWA’s recommendations♡>
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2020/ 10/17 MIWA