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Roast potato and cabbage salad with creamy miso dressing
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Try an Asian-inspired twist on classic roast potato salad with a creamy miso dressing for a unique family favorite!
Ingredients:
  • 800g sebago potatoes, cut into thick wedges
  • 36.40 gm extra virgin olive oil
  • 1/4 small red cabbage, thinly sliced
  • 1 small carrot, cut into thin matchsticks
  • 2 green onions, thinly sliced diagonally
  • 6.00 gm sesame seeds, toasted
  • 81.68 gm Kewpie Mayonnaise
  • 24.00 gm white miso paste
  • 20.00 ml rice wine vinegar
  • 2cm piece fresh ginger, peeled, finely grated
  • 1/4 tsp sesame oil
Instructions:
  • Preheat your oven to a toasty 220C (200C if using a fan-forced setting) and elegantly line a generously sized baking tray with baking paper.
  • In a large bowl, combine potatoes with oil, salt, and pepper. Toss to evenly coat. Spread the potatoes in a single layer on a tray. Roast for 45-50 minutes until golden and tender. Let them cool for 10 minutes before serving.
  • Prepare the creamy miso dressing by combining mayonnaise, miso paste, vinegar, ginger, sesame oil, and sugar in a small bowl. Whisk until smooth and well combined.
  • Combine potato, cabbage, carrot, and onion in a serving bowl, gently toss together. Drizzle with dressing and sprinkle with sesame seeds before serving.

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