Colorful cabbage and potato salad with beans

cabbage and potato salad

A vibrant and light salad that also works great in a sandwich.


  • 1/2 small head savoy cabbage, cored and thinly sliced (about 220g or 7.7 oz)
  • 1/2 small head green cabbage, cored and thinly sliced (about 200g or 7 oz)
  • 1/2 small head red cabbage, cored and thinly sliced (about 200g or 7 oz)
  • 3 medium potatoes
  • 1 small can (150g or 2/3 cup) Borlotti (cranberry) beans or kidney beans, drained and rinsed
  • 2 tablespoons olive or sunflower oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt and more to taste
  • a mix of pumpkin and sunflower seeds for garnish (optional)


  1. Place potatoes in a medium pot, cover with water and bring to a boil. Lower the heat to medium-high and cook covered for about 30 minutes until the potatoes are tender and can be pierced with a fork.
  2. Cool the potatoes with cold water, remove the skins and cut into small pieces.
  3. Meanwhile:
    finely slice the cabbage and mix it together in a large salad bowl,
  4. make the vinaigrette: in a small bowl whisk together the oil, vinegar and salt.
  5. When the potatoes are ready, add them to the cabbage along with the beans and vinaigrette.
  6. Toss until all the ingredients are well incorporated. Keep in the fridge until serving time, covered with plastic wrap.


I normally make this salad on a whim and so I always use canned beans, that I rinse before using. With careful planning, you can use home-cooked beans instead. The Borlotti beans that I love to use have to be soaked in water for 12-24 hours before using and take an hour to cook. The longer they soak, the faster they cook. Kidney beans have to be soaked for at least 4 hours and take an hour to cook as well. Whichever you choose, the instructions for cooking dry beans should be written on the package, because cooking time depends on the type of bean.

I prefer starchy potatoes in this salad, that break apart when cooked and mix in better with cabbage. The cooking time depends on the size of potatoes you use. The smaller the potato, the faster it cooks.