Inspiration comes in many forms. Last week I held a tasting of various Japanese potatoes in my kitchen studio for a client. I had a few pounds left over, including a variety of waxy golden yellow spuds that were starting to sprout. I also found a partially used head of red cabbage that's been sitting in my veggie drawer for so long that it was starting to grow roots.
Ingredients in hand, the rest kind of fell together. By quick-pickling the cabbage and tossing them in an acidic dressing, the anthocyanins turn a vibrant shade of magenta while taking on a crunchy texture that's the perfect counterpoint to the creamy potatoes.
Instead of dressing it with mayonnaise, I let the texture of the potatoes and olive oil bring the richness. I served this with some pork chops for dinner, but this salad would go great with many meat dishes like sausage or even steak.
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Kathy Stroup says
It looks so festive and flavorful! Can't wait to try it as a side to pork chops. I have to get some purple cabbage; it has to have that vibrant color!
Marc Matsumoto says
Thanks Kathy! The contrast of colors is definitely a big bonus. I had originally planned to use a variety of purple potato I had but there was only 1 left, and after finding the sad little head of red cabbage my focus shifted😆
Kathy Stroup says
Back making this again! Such a beautiful combination of flavorful ingredients. It's going to be a Dijon vinaigrette, and I'm adding fried ham to make it an entrée salad. Because of this dish I now buy purple cabbage; my daughter loves the "magic trick" of turning it from purple to pink with acid. Not that she'll eat it; don't think that'll ever happen, no matter how "magical"🧜🏼♀️!😅
Marc Matsumoto says
So glad you've been enjoying this. It was one of those "use up what's in the fridge" dishes that almost didn't see the light of day here.