Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light June 2010

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

total:
32 mins
Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain.

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  • Combine rice vinegar and the next 6 ingredients (through jalapeño) in a large bowl, stirring well with a whisk. Add potatoes to lemongrass mixture; toss gently to combine. Cool completely.

  • Sprinkle potato mixture with green onions and cilantro; toss well to combine.

Nutrition Facts

151 calories; fat 3.7g; saturated fat 0.6g; mono fat 1.4g; poly fat 1.5g; protein 3.2g; carbohydrates 27.7g; fiber 2.8g; cholesterol 0mg; iron 2.2mg; sodium 306mg; calcium 28mg.
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