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Asian slaw baked potato

Serves: 4

This is a super dinner if you're looking for something healthy

Asian slaw baked potato Recipe: Live Green & Good


4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward

1 tsp olive oil

3 spring onions, finely shredded

1/3 cucumber, finely shredded

1 large carrot, coarsely grated

80g radish, finely sliced

3 tbsp fresh coriander, roughly chopped

2 tbsp sesame oil


  • Heat oven to 220C/425F/Gas 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200C/400F/Gas 6 if the potato browns too quickly.
  • Meanwhile place the spring onion, cucumber, carrot, radish, coriander and sesame oil in a bowl. Lightly season and toss to coat.
  • Remove the potatoes from the oven, make a cross in each potato and split open slightly. Spoon over the Asian slaw and serve immediately.
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