Asian red cabbage and carrot salad with sesame potatoes

Ingredients for 4 servings:

• 300 g red cabbage
• 4 carrots
• 1 onion(s)
• 20 g ginger
• 4 tbsp rice vinegar
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 1 pinch(s) of salt and pepper
• 2 pinches of chili flakes
• 1 clove(s) garlic
• 200 g potatoes, waxy
• 2 tbsp sesame seeds
• 1 bunch of coriander

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

vegetarian, vegan

Clean the red cabbage and cut into thin strips. Peel and grate the carrots. Cut the onion into thin strips and place everything in a bowl. For the dressing, mix the rice vinegar, sesame oil, soy sauce, salt, pepper, and chili flakes in a separate bowl. Grate the ginger and press the garlic clove, and add them to the bowl. Pour the dressing over the red cabbage mix and mix well. Chop the cilantro and fold it in. Ideally, the salad should be left to marinate overnight, but it is ready to eat after just 1 hour. Cook the potatoes with their skins on for 30-40 minutes, depending on their size. Toast the sesame seeds in a non-stick pan, remove from the pan, and add the butter. Toss the potatoes in it for about 10 minutes. Then add the sesame seeds to the potatoes and fry over low heat for another 5 minutes. Serve the potatoes with the salad.