Asian Potatoes and Creamy Wasabi Cabbage Salad

I bought a 10 pound bag of potatoes. Now I have to eat potatoes. This is the first time I tried this recipe, and I sort of blended four different recipes and tossed in some of my own ideas.




  • 1 tsp ground coriander
  • 1 tsp ground sichuan peppers
  • 1/4 tsp lapsang souchong tea spice blend
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 4 russet potatoes, wedged
  • 1 king mushroom, sliced
  • 1/4 red onion, sliced
  • 1 leek, sliced
  • 1 tbsp sesame oil

Potato glaze:

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1-2 tsp minced garlic
  • 1-2 tsp minced ginger
  • 1/2 tsp sugar
  • dash of lime juice

Cabbage salad:

  • sliced green cabbage
  • sliced carrots
  • alfalfa sprouts
  • green onion
  • radishes
  • brown rice
  • parsley (or some other fresh herb – parsley is what I had in the fridge)

Wasabi salad dressing:

  • 1 tsp wasabi
  • 1-2 tsp minced ginger
  • 1-2 tsp minced garlic
  • 1/2 tsp sugar
  • 1 tsp ground coriander
  • 1/2 tsp lemon pepper
  • 1 tsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp rice vinegar
  • a dash of lapsang souchong tea spice blend



  1. Preheat oven to 400F.
  2. Peel the potatoes and wedge them. My wedges were a little larger than bite size.
  3. Combine onion, potato, and leeks in a large glass casserole dish. Toss with the sesame oil and spice blend.
  4. Bake the potatoes for about 25 minutes. Then pour half of the glaze on the potatoes and add the sliced king mushrooms. Mushrooms cook really quickly, while potatoes cook really slowly, so it’s best to add mushrooms at the end.
  5. Bake for another 15 minutes.
  6. Pour the remaining glaze over the potatoes and serve.

Potato Glaze:

  1. Combine all the ingredients in a bowl, and set aside.
  2. Optional: Slice up some of these vietnamese peppers and let them sit in the glaze until you’re ready to pour over the potatoes: