Host School: King Street Center
Age Group: Middle School
1 large russet potato, peeled and quartered*
1 large cucumber, quartered and sliced*
1⁄2 bunch cilantro, roughly chopped*
1 red onion, diced*
1⁄2 teaspoon black salt
1 1⁄2 teaspoon kosher salt
Juice from 1 lemon
1⁄4 cup canola oil
1 tablespoon mustard seed, toasted and crushed
1 thai chile, deseeded and sliced thin*
1⁄4 head red cabbage, julienned*
3 cups puffed rice
1 cup spiced chickpea sticks
1 tablespoon masala powder
1 package ramen noodles, crushed
1 Dry Chili pepper
1 Tbsp. Sesame seed
1/4 c. Cilantro
1 tsp. Salt
1 Tbsp. Mustard seed
*Denotes local availability*
In a medium saucepan, boil the potatoes with 1 teaspoon kosher salt for 12-14 minutes, until tender. Drain and set aside until cool. Once cooled, crush pieces into 1⁄2 inch pieces.
Into a large mixing bowl, combine the cucumber, potato, cilantro, onion, black salt, kosher salt, lemon, canola oil, mustard seed, cabbage, and chile; stir to combine and incorporate.
In another large mixing bowl, combine the puffed rice, chickpea sticks, masala powder, and ramen noodles.
Mix the two bowls together, reseason as needed. Serve immediately with dollop of topping.
For topping: Cook tomatoes. Put all ingredients in blender. Blend until smooth.