This is so delicious!
From Lizzy Briskin, Food Editor at Real Simple magazine.
- 3 pounds red baby new potatoes
- ¼ cup lower-sodium soy sauce
- ¼ cup fresh lime juice (from 3 or 4 limes)
- 2 tablespoons minced fresh ginger (from a 2-in. piece)
- 1 tablespoon plus 1 tsp. toasted sesame oil
- 1 tablespoon plus 1 tsp. honey
- 1 tablespoon plus 1 tsp. fish sauce
- 2 teaspoons Asian chili-garlic sauce, such as sambal oelek (optional)
- 1 teaspoon kosher salt, plus more for cooking potatoes
- 4 cups shredded red cabbage (from 1 head)
- ¾ cup chopped fresh cilantro, plus more for serving
- 4 scallions, thinly sliced (about 1/2 cup), plus more for serving
- 3 tablespoons toasted white and/or black sesame seeds
- Step 1 Place potatoes in a large pot and cover with cold, salted water. Bring to a simmer over medium-high. Reduce heat to low; simmer until fork-tender, 10 to 12 minutes (avoid overcooking). Drain and rinse under cold water. Let cool in colander for 10 minutes. Slice potatoes in half, or quarter if large.
- Step 2 Meanwhile, whisk soy sauce, lime juice, ginger, sesame oil, honey, fish sauce, chili-garlic sauce (if using), and salt in a large bowl.
- Step 3 Toss potatoes, cabbage, cilantro, and scallions with dressing in bowl. Cover and refrigerate until chilled, at least 30 minutes and up to 12 hours. Sprinkle with sesame seeds and top with more cilantro and scallions.
I served this with a grilled Strip Steak. I can’t wait to make it again!