Korean pickled potato salad

Korean pickled potato salad

4.9 18 ratings

Prep. 10min

Total 25 h 10min

6 portions

Ingredients

Pickle

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

Potato salad

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

Difficulty

easy

Nutrition per 1 portion

Sodium 872.1 mg

Protein 4.8 g

Calories 1726.1 kJ / 411 kcal

Fat 32.3 g

Fibre 3.8 g

Saturated Fat 5 g

Carbohydrates 24.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Savoury Christmas 19 Recipes
Australia and New Zealand

You might also like...

Sous vide salmon with greens (Diabetes, TM6)

1 h 35min

Chilli crunch (Thermomix® cutter, using modes)

25min

Salmon with fennel and apple salad

1 h 20min

Layered vegetable salad with creamy herb dressing

40min

Prawn and pork pops with turmeric lime sauce

1 h 5min

Five spice chicken with asparagus and pea salad (MEATER®)

2 h 10min

Thai-style prawn broth with spicy apples

1 h 15min

Sicilian prawn salad

40min

Korean Bo ssam

29 h 20min

Coconut sage spritz (gut health)

10min

Buttermilk and jalapeño marinade

5min

Spiced coriander prawns

25min