Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

| The Leung Family
Serving size:4
Prep Time:
Total Time:
Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

For the salad

  • 5 cup shredded purple cabbage
  • 1 medium carrot, cut into matchsticks
  • 1 potato, cut into matchsticks
  • 1 scallion, cut into thin strips
  • 1 tbsp toasted sesame seeds
  • a few tablespoons chopped cilantro (optional)
  1. In a large bowl, combine the cabbage and carrots. Rinse the potato sticks in cold water to remove some of the starch and use a kitchen towel to dry them really well. Do the same with the scallion. In a shallow pan, fry the scallions and potatoes in oil until crisp. Drain on paper towels.

    For the dressing

    • 1/2 tbsp honey
    • 1/2 tsp sesame oil
    • 1 tbsp oil
    • 11/2 tbsp rice wine vinegar
    • 1/4 tsp garlic power
    • salt, to taste
    • pinch of ground cumin
    • pinch of five spice powder
    1. Combine all the dressing ingredients and toss with the cabbage and carrots. Put the salad in a bowl. Garnish with sesame seeds, cilantro, and the fried potatoes and scallions. Serve!

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