Description
If you think cabbage is boring, it’s time to think again. This Roasted Cabbage Salad with Citrus Vinaigrette is anything but ordinary. It takes humble green cabbage, elevates it through high-heat roasting, and tosses it with a bright, bold vinaigrette that brings life to every bite. With crisp, caramelized edges and a deeply savory flavor, roasted cabbage becomes the surprising star of this hearty, plant-based salad.
Ingredients
Ingredients (Serves 4)
For the roasted cabbage:
- 9 cups chopped green cabbage (about ½ large head), 1-inch pieces
- 2 tbsp avocado oil (or olive oil)
- ¼ tsp ground black pepper
- ¼ tsp salt
For the vinaigrette:
- 2 tbsp fresh lime juice
- 1 tbsp fresh orange juice
- 1 tbsp avocado oil
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
To finish:
- 1 scallion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Roast the cabbage: Preheat oven to 425°F (220°C). Toss cabbage with 2 tbsp oil, salt, and pepper. Spread on two large baking sheets. Roast for 20–25 minutes, rotating pans halfway, until edges are golden and crisp.
- Make the vinaigrette: In a large bowl, whisk together lime juice, orange juice, remaining oil, cumin, red pepper flakes, and salt.
- Assemble the salad: Add the roasted cabbage to the vinaigrette while still warm. Toss to coat. Fold in scallions and cilantro. Let sit for 10–15 minutes to meld flavors.
Notes
For added crunch and protein, sprinkle toasted almonds, walnuts, or sunflower seeds on top. Crumbled goat cheese or feta can also enhance the flavor. This salad pairs well with grilled chicken or salmon for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Keywords: Roasted Cabbage Salad with Citrus Vinaigrette