Korean pickled potato salad
TM6 TM5 TM31

Korean pickled potato salad

5.0 (2 ratings)

Ingredients

Pickle

  • 250 g soy sauce
  • 200 g white sugar
  • 250 g white wine vinegar
  • 1 daikon, trimmed, peeled, cut into quarters and finely sliced (approx. 400-600 g)
  • 1 carrot, peeled and cut into slices (3 mm)
  • 2 fresh long red chillies, trimmed and thinly sliced

Potato salad

  • 1000 g water
  • 1 tsp sea salt
  • 800 g new baby potatoes, peeled (see Tips)
  • 3 spring onions/shallots, trimmed and cut into pieces
  • 200 g Kewpie mayonnaise
  • ¼ tsp sesame oil
  • 1 Lebanese cucumber, cut into quarters and sliced
  • long red chilli, trimmed and thinly sliced to garnish
  • spring onion/shallot, trimmed and thinly sliced to garnish

Nutrition
per 1 portion
Calories
1726.1 kJ / 411 kcal
Protein
4.8 g
Carbohydrates
24.4 g
Fat
32.3 g
Saturated Fat
5 g
Fibre
3.8 g
Sodium
872.1 mg

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