Pickled Cabbage and Potato Salad
While the comfort food season is still on, I’d like to share a delicious pickled cabbage and potato salad recipe , the one my mom used to make every Fall and winter season back in Armenia. As soon as her pickled veggies were ready , this was one of the first salads she’d make. This pickled cabbage and potato salad is pretty simple and quick to make. You can always add your favorite spices and seasonings to it , make it more flavorful to your taste. I like to make it the traditional way, except for the one add ingredient ։ red kidney beans. It adds so much taste to the salad and blends with all other flavors just perfect. So ,it’s up to you whether to add it or not.
I’ll put down very quick instructions on how to make this pickled cabbage and potato salad, but keep in mind that eyeballing works just perfect for this kind of easy dish.
Recipe follows …
5-6 medium size red potatoes (skin on) , cooked and cubed into large pieces
1 can red kidney beans, rinsed, drained
1 medium onion, sliced thinly ,lengthwise
Pickled cabbage, coarsely chopped, I use an entire half of one medium cabbage , use less or more to your taste
2 tbs chopped cilantro
2 tbs chopped dill
1 tsp fresh or dry thyme, finely chopped
3-4 tbs olive oil
½ tsp ground black pepper
¼ tsp red chili flakes (optional)
Add very little salt, as the pickled cabbage is pretty salty
Combine all the prepared ingredients in a large bowl
Spice and season, add the olive oil, toss and serve
Note* for better taste allow the salad to set at room temperature, about an hour or so
Enjoy your salad !