Fridge Friend Recipes
Crunchy Pickle and Cabbage Potato Salad recipe
A tangy potato salad with crisp cabbage, chopped pickles and a bright orange dressing. It is refreshing, crunchy and perfect for a picnic or buffet table.
25 min · Easy · British Jump to method
Ingredients
- 500g Potatoes
- 200g Cabbage
- 100g Jar of Pickles
- 1 Orange
- 1/2 Onion
- 1 tsp Sugar
- 2 tbsp Cooking Oil
- 1/4 tsp Black Pepper
- 1 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 169 kcal |
| Protein | 2.8 g |
| Carbohydrates | 24.8 g |
| Fat | 7.2 g |
| Saturated fat | 0.9 g |
| Fibre | 3.4 g |
| Sugar | 5.7 g |
| Sodium | 625 mg |
Why this works
Moderate in energy with some fibre and vitamin C, but relatively high in sodium from the pickles and added salt.
Vitamin C. Orange and cabbage provide vitamin C, which supports immune function and helps with iron absorption.
Potassium and fibre. Potatoes and cabbage contribute potassium and dietary fibre, supporting normal muscle and digestive function.
Sodium concern. The pickles and added salt make this dish fairly salty, so it may not suit a low-sodium diet.
Method
- Boil the potatoes in salted water until tender, then drain and leave to cool slightly.
- Finely shred the cabbage and finely chop the onion and pickles.
- Whisk together orange juice, a little pickle brine, sugar and plain cooking oil to make a sharp dressing.
- Toss the potatoes, cabbage, onion and pickles with the dressing.
- Season with black pepper and chill for 10 minutes before serving.
Make it even more fancy
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