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Crunchy Cabbage Salad with Roasted Potatoes Recipe

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Crunchy Cabbage Salad with Roasted Potatoes Recipe



  • 200g white cabbage
  • 1 bunch of fresh dill finely chopped
  • ½ teaspoon salt
  • pinch of black pepper
  • 3 spoons of white wine vinegar
  • 50ml sunflower oil


  • 8 small potatoes (around 600g)
  • 1 teaspoon honey
  • 4 tablespoons sunflower oil
  • 3 tablespoons water
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chilli flakes/cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme


  • 300g of thick yogurt (can be vegan) 
  • pinch of salt
  • bunch of fresh dill finely chopped.


Grate the cabbage or slice finely. Add remaining ingredients, mix well and season to taste. 

Put the potatoes in a pan with water to cover, bring to the boil and simmer until tender (20-25 minutes).

Meanwhile, mix the remaining ingredients together to make a thick paste.

When the potatoes are ready (check them with a fork or skewer), drain the water and place them on a baking tray. Crush them gently with a fork and add the spice mix on top of them - make sure you rub the mix very well on the surface of the potatoes.

Bake them for about 25-30 minutes in a preheated oven at 200-220 C (gas mark 7), fan option. If you want them extra crispy, leave them for 5-10 more minutes.

For the sauce, mix all the ingredients.

On a plate, add the cabbage salad, potatoes on top of it, drizzle some yogurt and fresh dill.



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