Potato, red cabbage and roasted garlic salad

A colourful mix of seasonal textures that is an ideal accompaniment for your favourite dishes.

Light Bites
Recipe Potato red cabbage and roasted garlic salad
  • Preparation time 15 (prep. time)
  • Cooking time 60 (cooking time)
  • Serves 6


  • 1 bulb garlic
  • 300g/12oz mayonnaise
  • 20ml/2dsp vegetable oil
  • 750g/1lb 12oz potatoes
  • 650g/1lb 10oz sweet potatoes
  • 300g/12oz red cabbage
  • 25g/1oz parsley
  • 50g/2oz flaked almonds
  • 100g/4oz sultanas
  • 60g/2oz mixed leaf salad
  • Salt and pepper to taste


  1. Pre-heat the oven to 180C.
  2. Place the garlic bulb in foil with half the oil, wrap well and put in the oven at 180C for around 30-45 minutes.
  3. Remove the garlic from the oven and leave to cool, before removing the foil. Chop the top off the bulb and squeeze the roasted garlic into a bowl.
  4. Add the mayonnaise to the garlic in the bowl and mix together until smooth.
  5. Peel the sweet potatoes and cut into small chunks. Place on a lined baking sheet, toss in the remaining oil and cook in the oven for 15 minutes.
  6. Cut the potatoes into small chunks and boil separately until tender. Add to the tray of sweet potatoes, stir and return to the oven.
  7. Once the potatoes are lightly coloured, remove from the oven and leave to cool.
  8. Finely chop the red cabbage.
  9. Place the almonds on a tray and toast in the oven until lightly coloured.
  10. Put all the ingredients into the bowl with the mayonnaise and sultanas. Mix well and season to taste before serving.
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