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Red Salad (vegan)

Cooking skills focus: roasting, sautéing, balancing flavors


2 lbs Yukon gold potatoes, diced medium (1/2” on a side)
2 T cooking oil
Salt and pepper TT
2 T cooking oil
1 head red cabbage, cut in quarters, core removed and sliced thinly
1 bunch red chard, stems removed and leaves cut bite-sized. Stems sliced ½” thick.
Salt & pepper TT
1 T cooking oil
1 red onion, julienned
½ head garlic, cloves peeled & sliced thinly
½ bunch celery, stalks peeled & sliced ¼” thick
3 bell peppers, cut into bite-sized strips (julienne, then cut in half)
2 lemons, juiced
2 T Melange Classique spice blend (from World Spice Merchants)
½ bunch parsley, minced
salt & pepper TT


• Preheat the oven to 375 degrees.
• Coat the potatoes in the first 2 T cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.
• Heat the large sauté pan over high heat, then add the next 2 T cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.
• Heat the sauté pan over high heat again, then add the last 1 T cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.
• Add the peppers, lemons, spice blend, parsley and season with salt and pepper. Serve.