Roasted Potato and Cabbage Salad with Tahini Mustard Dressing

Have you ever had a roasted potato and cabbage salad? if not, you really should!

Root vegetables are in season right now, and being a big fan of potatoes, nothing taste quite the same as a “new” potato. You probably already know that potatoes are great cellar vegetables, meaning that people used to (and many still do) keep them in their cold vegetable cellars over the winter (modern day commercial cellars are a far cry from what they used to be). They’re great for that, but even though they taste great later, they taste different in my opinion, when they are just harvested, fresh out of the ground! The “new” potatoes have a thinner skin and taste delicious!

So, while potatoes are fresh and “new”, this is a great recipe to make. It’s quite filling too, and would make an awesome lunch at work or school! (although you might use sunflower seed butter instead of tahini for schools that have a sesame allergy policy)

Enjoy!

ECP xo

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Roasted potato and cabbage salad

Course: Main Course

Cuisine: European

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 3 servings

To eat a truly healthy and clean diet, I always recommend buying as many organic ingredients as you can, especially potatoes because potatoes absorb a lot of what is around them, including pesticides and fertilizers; I highly recommend buying organic potatoes.

Ingredients

• 8 organic potatoes ideally of different colours (I used some heirloom varieties in blue, red, yellow)
• 1 organic sweet potato or yam
• 1/2 Savoy cabbage thinly sliced
• 1 red onion thinly sliced
• 1/4 cup raw almonds (a handful)

Dressing

• 2 Tbsp Dijon mustard
• 1/4 cup apple cider vinegar raw/unfiltered
• 2 Tbsp tahini
• 2 Tbsp honey or maple syrup
• 1/3 cup extra-virgin olive oil
• pinch of sea salt
• pepper to taste
• fresh cilantro (optional)

Instructions

1. Wash all the potatoes and remove parts that might be yucky, but keep the skin on otherwise. Slice in thick slices. Put in a mixing bowl and drizzle with a little bit of olive oil, mix with your (clean) hands so that they are all coated.
2. Lay all the potato slices on a large cooking sheet lined with parchment paper, ideally only 1 layer (if you don't have enough room and the potatoes are too crowded, you'll need to flip them around a couple of times throughout cooking so that they all roast nicely).
3. Bake in a 450F oven for about 25 minutes or so, depending on the thickness of your potato slices.
4. While this cooks, prepare the dressing: in a medium mason jar (with a lid), add the mustard, vinegar, tahini and honey (or maple syrup), and shake really well for 10-15 seconds until the tahini starts breaking down and blend. Then add the olive oil, salt and pepper, and shake again for 5 seconds.
5. Slice the cabbage and red onion in very thin slices. Put in a large bowl or plate, add the dressing, and mix really well so that everything is nicely coated. Put aside.
6. Cut the raw almonds coarsely. You could lightly toast them in a hot pan for 30 seconds or so if you wish.
7. When the potatoes are cooked, wait until they cool down a bit, 5-10 minutes or so, then transfer to the large bowl/plate and mix with everything else. Serve with the almonds on top, and fresh chopped cilantro if you wish (optional).
8. Enjoy right away while it's warm or eat later when it's cold. It tastes delicious cold the next day too!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 524kcal | Fat: 35g | Saturated fat: 4g | Sodium: 267mg | Potassium: 916mg | Carbohydrates: 47g | Fiber: 9g | Sugar: 19g | Protein: 9g | Vitamin A: 7650% | Vitamin C: 60.6% | Calcium: 131% | Iron: 2.5%

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