Plantain Salad

Name: Plantain Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 ripe plantains, diced; 1/4 cup vegetable oil; 2 cups green cabbage, shredded; 1 cup carrots, grated; 1/2 cup red onion, thinly sliced; 1/2 cup red bell pepper, diced; 2 tbsp lime juice; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp chili powder

Warm sweet fried plantains are tossed with crunchy cabbage, carrots, and fresh peppers in a zesty citrus dressing.

25 minEasyServes 4240 cal/serving

West AfricanSaladStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 ripe plantains, diced
1/4 cup vegetable oil
2 cups green cabbage, shredded
1 cup carrots, grated
1/2 cup red onion, thinly sliced
1/2 cup red bell pepper, diced
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp chili powder

Instructions

1

Heat 1/4 cup vegetable oil in a skillet over medium-high heat.
2

Fry 2 diced ripe plantains for 4 to 5 minutes, turning occasionally until golden brown, then drain on paper towels.
3

Whisk 2 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp chili powder together in a large bowl.
4

Add 2 cups shredded green cabbage, 1 cup grated carrots, 1/2 cup thinly sliced red onion, and 1/2 cup diced red bell pepper to the bowl and toss to coat.
5

Top the dressed vegetables with fried plantains and serve immediately.

Questions

How long does Plantain Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Plantain Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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