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Ingredients

800g sebago potatoes, cut into thick wedges
2 tablespoons extra virgin olive oil
1/4 small red cabbage, thinly sliced
1 small carrot, cut into thin matchsticks
2 green onions, thinly sliced diagonally
2 teaspoons sesame seeds, toasted

Creamy miso dressing

1/3 cup Kewpie Mayonnaise
1 tablespoon white miso paste
1 tablespoon rice wine vinegar
2cm piece fresh ginger, peeled, finely grated
1/4 teaspoon sesame oil
1/2 teaspoon caster sugar

Method

Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
Step 2 Place potato and oil in a large bowl. Season with salt and pepper. Toss to coat. Arrange potato in a single layer on prepared tray. Roast for 45 to 50 minutes or until golden and tender. Set aside for 10 minutes to cool.
Step 3 Meanwhile, make creamy miso dressing. Place mayonnaise, miso paste, vinegar, ginger, sesame oil and sugar in a small bowl. Whisk until smooth and combined.
Step 4 Place potato, cabbage, carrot and onion in a serving bowl. Gently toss to combine. Drizzle with dressing. Serve sprinkled with sesame seeds.

Roast potato and cabbage salad with creamy miso dressing

How to make Roast potato and cabbage salad with creamy miso dressing

Ingredients

Creamy miso dressing

Method