Cabbage Potato Salad
キャベツのポテトサラダ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Potato salad is a staple side dish in Japanese school lunches, and this version stretches the potatoes with soft-cooked cabbage and carrot for extra vegetables and a pop of color. The potatoes are dried out in the pan and seasoned with a little vinegar while still warm, which gives the salad a fluffy texture and a bright flavor without needing much mayonnaise. We use egg-free mayonnaise (Mayodore), but regular mayonnaise works just as well.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 54 gpotato
- 9.5 gcarrot
- 34.5 gcabbage
Seasonings
- 1.7 gvinegar
- 0.2 gsalt
- 8.1 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.2 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Cut the potatoes into quarter-rounds and boil until tender. Drain in a colander and return to the pot. Stir over the heat, crushing them a little, to drive off the moisture. While still warm, mix in the vinegar and salt to season.
- 2
Cut the cabbage into short thin strips and the carrot into quarter-rounds, and boil each separately. Rinse under running water to cool.
- 3
Squeeze the cabbage and carrot from step 2 well to remove the water, then toss with the potatoes from step 1, the egg-free mayonnaise (Mayodore), salt and pepper.
Drying the potatoes out in the pan is what gives this potato salad its fluffy, crumbly texture. Mixing in the vinegar first means the salad tastes satisfying even with less mayonnaise.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 87 kcal | 174 kcal | 87 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 4.8 g | 9.6 g | 4.8 g |
| Carbohydrates | 12.6 g | 25.2 g | 12.6 g |
| Fiber | 5.7 g | 11.4 g | 5.7 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 19.5 mg | 39 mg | 19.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 318 mg | 636 mg | 318 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 87 kcal | 1.4 g | 4.8 g | 12.6 g | 5.7 g | 0.5 g | 19.5 mg | 0.3 mg | 318 mg |
| 1 adult serving | 174 kcal | 2.7 g | 9.6 g | 25.2 g | 11.4 g | 0.9 g | 39 mg | 0.6 mg | 636 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
