Charred Cabbage Salad


Yield: 4 People


Work: 45 Minutes


Total: 1 Hour


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Fill Pot with Water and Potatoes, making sure Potatoes are covered with at least 1 inch Water.  Bring to a boil over high heat on Stovetop, then reduce to a simmer.

  • When Potatoes are cooked through and soft (approx 12-15 min), strain and reserve Potatoes in a Bowl.

  • Heat a Sauté Pan with 2 Tbsp Oil, add 2 Cups of Cabbage so you have an even layer across the whole pan. NOTE try not to move the Cabbage, so one side becomes golden brown.

  • After about 3 minutes on medium-high heat, mix the Cabbage so that the top layer cooks for another minute.

  • Add cooked Cabbage to the Bowl of Potatoes and repeat with the remaining 2 Cups of Cabbage, this time adding the Garlic to the Pan.

  • Add the Apples, Mustard, Mayonnaise, and Vinegar to the Bowl. Mix everything together gently so that the Potatoes don’t break apart.

  • Add Salt and taste it as you go. If needed, add more Salt.  NOTE some Potatoes can absorb a lot of seasoning, so feel free to add more Salt, Vinegar, or Mustard.



  • 4 Cups Napa Cabbage, shredded

  • 1 Apple, sliced into sticks

  • 1 Cup Potatoes, peeled and cut into ¼ inch cubes

  • ¼ Cup Mayonnaise

  • 4 Tbsp Camelina Oil

  • 2 Tbsp Garlic (4 medium cloves), chopped

  • 1 Tbsp Mustard

  • ½ Cup Apple Cider Vinegar

  • 2 Tbsp Salt


  • Knife

  • Cutting Board

  • Box Grater (Food Processor with Shredder Attachment)

  • Pot with Lid

  • Saute Pan

  • Bowl

  • Spoon

  • Airtight Container


  • Airtight Container for up to 5 days in the Fridge.


Questions about this recipe? Ask Chef Pierson!