Korean pickled potato salad (peeler)
TM6

Korean pickled potato salad (peeler)

4.9 (7 ratings)

Ingredients

Pickled vegetables

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

Potato salad

  • 800 g new baby potatoes, cut an even size that fit through hole in mixing bowl lid
  • 1600 g water
  • 1 tsp sea salt
  • 3 spring onions/shallots, trimmed and cut into pieces, plus extra to garnish
  • 200 g Kewpie mayonnaise
  • ¼ tsp sesame oil
  • 1 Lebanese cucumber, cut into quarters and sliced

Nutrition
per 1 portion
Calories
2202.6 kJ / 526.4 kcal
Protein
7.3 g
Carbohydrates
65.7 g
Fat
24.1 g
Saturated fat
3.6 g
Fiber
5.1 g
Sodium
2877.9 mg

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