Strawberry & Bean Sprout Salad with Spiced Potatoes
Heat a large skillet over medium-high heat. Add chiles, coriander seeds and cumin seeds. Toast, shaking the pan frequently, until the chiles blacken and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.
Add oil to the pan and heat over medium-high heat until shimmering. Add potatoes and 1/2 teaspoon salt; cook, stirring occasionally, until crispy and cooked through, 8 to 12 minutes. Transfer to a medium bowl.
Meanwhile, finely grind the chiles and spices in a clean spice grinder or with a mortar and pestle.
Add the ground spices to the potatoes along with sprouts, strawberries, cilantro, lime juice and the remaining 1/4 teaspoon salt. Scoop the salad onto lettuce leaves and serve at room temperature.
Equipment: Spice grinder or mortar and pestle
Serving Size: 1 1/4 Cups
167 calories; 7.6 g total fat; 0.6 g saturated fat; 367 mg sodium. 646 mg potassium; 23 g carbohydrates; 3.9 g fiber; 5 g sugar; 3.9 g protein; 1244 IU vitamin a iu; 46 mg vitamin c; 63 mcg folate; 34 mg calcium; 1 mg iron; 26 mg magnesium;