878. Multicolor Beet Salad

This is the perfect Autumnal salad with all the beetroot, carrot, peas, cabbage, and the amazing potato. The potato is just like chips-fries and it completely makes you forget this is a salad.
Where a box grater would do the job for the shredding of the carrots, beetroot, and even the cabbage, you do need a mandoline to get the thinnest, most uniform long shreds of potato. The potato is then quickly fried and crisped and let to drain and cool. The salad is brought together by a tangy mustard dressing.

Ingredients:

1 cup shredded purple cabbage
1 cup shredded carrot
1 cup cooked cooled peas
1 cup shredded raw beetroot
2 spring onion, sliced
1 large potato
1/4 cup oil, to cook the potato

For the dressing:
2 tsp mustard
1/2 tsp sugar
1 tsp salt
3 Tbsp apple vinegar
1/2 clove garlic, grated
6 Tbsp olive oil

Method:

Using a mandoline or a grater, shred the potato into thin long strips.
Place the shredded potato into a kitchen towel and wring out as much moisture as you can.
In a large pan, heat 1/4 cup oil and fry the shredded potato in batches until golden and crispy.
Remove the potato to drain on paper towels and cool.
In a large serving dish, arrange the shredded cabbage, carrot, peas, beetroot, cooked potato, and spring onion.
To make the dressing, put all the dressing ingredients in a jar and shake.
To serve, toss the salad in the dressing and serve immediately.

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