Recipe for Cabbage, Potato and Roasted Peanut Salad 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb unpeeled boiling potatoes
cut into 1-inch cubes
2 tsp olive oil
1/4 tsp yellow or black mustard seeds
2 cup plain nonfat yogurt
stirred until smooth
1/2 tsp salt
2 cup shredded cabbage
1 tbl drained and minced capers, up to 2
1 dsh red pepper flakes
2 tbl chopped roasted skinless peanuts
Chopped mint or chopped parsley
OR a mixture of both for garnish
Instructions:
Instructions: MAKES 4 SERVINGS. VEGAN/LACTO

The idea of a yogurt dressing comes from an Indian dish called raita. This dish can be served slightly warm or chilled.

Steam potatoes 15 to 18 minutes, or until tender. Set aside. Heat oil in medium skillet until sizzling. Add mustard seeds; cook until seeds pop. Pour oil and mustard seed mixture over yogurt; add salt.

Add potatoes, cabbage and capers; mix well. Sprinkle with red pepper flakes, peanuts, mint, parsley and green onion if desired.

Makes 4 servings.

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