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    Home » Course » Salad

    Pickled Cabbage & Potato Salad

    March 16, 2023 by Marc Matsumoto 4 Comments

    Quick pickled red cabbage and golden potato salad.

    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. 

    Refreshing potato salad with golden potatoes and quick pickled red cabbage.

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    Comments

      5 from 2 votes

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    1. Kathy Stroup says

      March 16, 2023 at 6:26 am

      5 stars
      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!

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      • Marc Matsumoto says

        March 16, 2023 at 5:02 pm

        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😆

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    2. Kathy Stroup says

      August 01, 2023 at 6:19 am

      5 stars
      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"🧜🏼‍♀️!😅

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      • Marc Matsumoto says

        August 02, 2023 at 9:22 am

        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.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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