Indo-Chinese Cabbage and Matchstick Potato Salad

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This salad is so salty, spicy and addictive! Salty crispy potatoes…what more could a girl ask for?

Preparation time: 45 minutes (including cooking time) 

Ingredients (serves 4):

  • 1/2 white cabbage
  • 1 large baking potato
  • 2 tbsp coriander chopped
  • 3 spring onions chopped finely
  • 1/2 cup gluten free soy sauce
  • 3 green chillies minced
  • 1 garlic clove minced
  • 1 tbsp sesame seeds
  • 1 1/2 tbsp palm sugar


  1. Shred the cabbage into fine ribbons
  2. Slice the potato into thin long match sticks (skin on) and pat them dry using paper towels
  3. Fry the matchstick potatoes in 1 inch depth of olive oil until crispy (fry them in batches and keep them moving whilst frying to prevent them sticking to each other)
  4. Place the fried matchstick potatoes on paper towels to remove excess oil and to keep them crispy and sprinkle with a generous pinch of salt
  5. Place the soy sauce, palm sugar, garlic, chilli, sesame seeds and coriander into a saucepan on high heat until the mixture thickens slightly
  6. Mix the shredded cabbage, potato sticks and the soy dressing
  7. Top with the spring onions
  8. Enjoy my Little Peas!

4 thoughts on “Indo-Chinese Cabbage and Matchstick Potato Salad

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