Roasted Leek Potato Slaw. Add a sprightly splash of color, flavor and texture to your lunch or dinner!
Color Galore
Don’t you wish you could bring the exuberant colors of your fresh spring flowers to your dinner plate? Consider it done! This dish will hit your table with all of the glory of a fresh picked bundle of wildflowers. A delicious plant-based, gluten-free, sugar-free fusion of potato salad and coleslaw. A salad that makes a statement!
Nutrients Galore
Thanks to the potatoes, red cabbage and other veggies dancing about in this dish, one serving brings a generous amount of vitamins A and C and provides a great source of vitamin B6, magnesium, iron, and plant-based fiber. Cashew butter, and pumpkin seeds round out the meal with plant-based protein and healthy fat. That’s right, go ahead and have that second helping.
Roasted Leek Dressing
Ah, the hidden gem! This dressing not only lights up this slaw, but can be used for a large array of dishes, from your every day dinner salad to a topping for a veggie burger. It could even stand as an alternative to a hollandaise or bernaise. I always make a little extra because I know I’m gonna be flavin’ for more!
Roasted Leek Potato Slaw
Enjoy! A salad that is not just a treat for the senses but a conversation piece to boot! Your spring picnic or family gathering will never be the same.
And if you are looking for some other fresh salad ideas, check out my Roasted Slaw with Roasted Garlic Lemon Dressing or my Plant Protein Power Salad!
Roasted Leek Potato Slaw. Add a sprightly splash of color, flavor and texture to your lunch or dinner!
Ingredients
- Slaw
- 5 medium all-purpose potatoes peeled and cubed (about 2 pounds or 950g)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon finely ground sea salt plus dash of black pepper
- 4 cups shredded red cabbage
- 1 cup shredded carrot
- 1/2 cup diced celery
- 1/4 cup diced scallions
- 1/4 cup sprouted pumpkin seeds
- 2 tablespoons white or apple cider vinegar
- Dressing
- 1 fresh leek (about 1 1/2 inches in diameter)
- 2 teaspoons olive oil
- 3/4 cup cashew milk
- 4 tablespoons cashew butter
- 1/8 teaspoon garlic powder
- 1/4 teaspoon yellow mustard (can add additional 1/4 teaspoon to intensify earthy flavor)
- 1/4 teaspoon finely ground sea salt (I used 1/2 teaspoon as I prefer more salt with potatoes)
- 1/8 teaspoon black pepper
Instructions
- 1) Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper. Peel and cube (1/2 to 3/4 inch) potatoes and place in large mixing bowl (this is a good time to soak your leek, see step 2). Sprinkle with lemon juice, salt, and black pepper. Mix with hands. Set aside.
- 2) Cut off rooted end of leek and most of greens. Cut leek in half lengthwise. Soak both halves of leek in cold water for about 5 minutes. This will help remove some of the interior dirt. Remove leek from water and blot dry.
- 3) Remove potato from bowl with hands or slotted spoon leaving behind any fluid on the bottom of the bowl. Spread potato in single layer on baking sheets leaving enough room for leek. Spread olive oil over both halves of leek, place them on the baking sheet and sprinkle lightly with salt and pepper. Roast for about 25 to 30 minutes until potatoes are tender and leek is browned but not burnt. Remove from oven and cool.
- 4) While potatoes and leek roast, combine cabbage, carrot, celery, scallions and pumpkin seeds in a large mixing bowl and stir together.
- 5) Hand toss cooled potatoes in vinegar and add to bowl with veggies. Gently combine.
- 6) Add roasted leek halves, cashew milk and cashew butter to blender. Blend until combined and smooth. Add garlic powder and mustard and blend. Add salt and pepper. Blend again and taste to determine if more salt or pepper is desired. Add dressing to vegetables stirring gently 1/2 cup at a time until dressed to desired amount.
Elianne says
Yum sounds delicious! But I’m allergic to vinegar. Would this recipe work with lemon instead of vinegar?
Jana says
Hi Elianne, Thank you! Yes, I think it would. Since the lemon juice is already infused in the potatoes before roasting I think you could also sub it for the vinegar after roasting. I hope you enjoy! 🙂