This post shares a recipe for a versatile sweet-and-sour salad that can serve as a side dish or main course. Made with diced potatoes, apples, cabbage, and tomatoes, it’s flavored with bacon fat or olive oil, vinegar, and seasonings. The dish can be enjoyed year-round, highlighting its accessibility and adaptability.
This vibrant Asian-inspired salad features a mix of fresh vegetables, topped with either meat-filled or vegetarian dumplings. The dish is complemented by a zesty vinaigrette made with ginger, chili paste, and sesame oil. Quick and easy to prepare, it offers a flavorful, crunchy meal served in bowls.
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Constantly Cooking with Paula Roy 