Lemony cabbage and potato salad


Lemony cabbage and potato salad
This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes.

The fresh, summery dressing is made with olive oil and lemon.
36 K 4.8/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: July 7th 2021
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Lemony cabbage and potato salad
Zest ½ lemon and squeeze the juice, add 2 tablespoons olive oil, salt and pepper. Mix well then set aside.

Stage 2 - 10 min.
Lemony cabbage and potato salad
Finely slice (shred) 350 g white cabbage and put in a salad bowl.

Stage 3 - 3 min.
Lemony cabbage and potato salad
Chop ½ spring onion (scallion) and coarsely chop the parsley.

Stage 4 - 1 min.
Lemony cabbage and potato salad
Mix these with the cabbage.

Stage 5 - 2 min.
Lemony cabbage and potato salad
Pour half the lemon dressing over and mix well.

Stage 6 - 5 min.
Lemony cabbage and potato salad
Dice 250 g cooked potatoes and put in a bowl.

Stage 7 - 1 min.
Lemony cabbage and potato salad
Pour the remaining lemon dressing over and mix well.

Stage 8 - 1 min.
Lemony cabbage and potato salad
Add the potatoes to the cabbage and mix again.

Your salad is ready.
Remarks
For the cabbage, try using a specific, local variety. Here in France that might be Pontoise or Douarnenez.

If you like the contrast of hot and cold, reheat the diced potatoes before pouring the lemon dressing over.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %70 RDI=7 %30 RDI=5 %630 RDI=30 %2,650 RDI: 30 %
Per 100 g2 RDI=1 %9 RDI=1 %3 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person8 RDI=3 %40 RDI=4 %20 RDI=2 %320 RDI=20 %1,320 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 2 people : 1.25 €
  • Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Nachos
Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2...
November 4th 202050 K 1 hour 6 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016229 K4.4 2 hours 20 min.
Fillet of beef in a rosemary crust
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
August 26th 202165 K 14.8 50 min.
Oven omelette
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
May 21th 201765 K4.6 55 min.
Provençal colombier for Pentecost
Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.
December 30th 201969 K5 1 hour 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page