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Jacket Potato with Coleslaw




Source of Recipe


adapted non-vegan






Recipe Introduction


serves 6 (make fewer potatos if feeding fewer OR have great leftovers. Leave out any ingredients you dont like. If you dont like mayonnaise use a lemon or a horseradish dressing. See below for more ideas what to add or substitute.





List of Ingredients



• 1 tbsp extra virgin olive oil
  
• 6 large sebago potatoes scrubbed
  
• 150g green cabbagem shredded
  
• 1/4 baby red cabbage (or several brussels sprouts) shredded
  
• 1 carrot, grated
  
• 2 green onions (spring onions) chopped (or a large handful chives)
  
• 1 celery stalk, finely chopped
  
• 1 tbs chopped fresh dill
  
• 1/2 cup vegan mayonnaise
  
• 2 tbs lemon juice
  
• extra dill sprigs
  






Instructions



1. Preheat oven to 200C. Wash potatoes, pat dry and pierce on all sides with fork. Drizzle with oil and sprinkle with salt and pepper.
   
2. Roast for 1 hour 15 min or until golden and tender. Cool for 5-10 minutes or until cool enough to touch.
   
3. Mix cabbages, carrot, onion, celery and optional ingredients. Combine dill with mayonnaise, lemon juice and season with pepper. Pour over cabbage mix and toss well.
   
4. Cut a cross in the top of each potato. Gently squeeze bottom of potato to open top. Place on individual plates and fill with coleslaw. Sprinkle with extra dill.
   






Final Comments


Optional- add 1 cup roasted cashews to coleslaw. Or shredded snowpeas, cucumber, capsicum, steamed broad beans, cooked chick peas, dried chilli, toasted cumin and pepitas, can add mustard to dressing too!