This roasted cabbage salad is hearty, full of flavour and dressed with my favourite delicious mustard vinaigrette. I wouldn’t imagine roasted cabbage can be so delicious, totally different vegetable when cooked. This salad is made of cabbage slices, fresh herbs, chickpeas, apple slices and delicious toasted peanuts and finally dressed in my favourite mustard vinaigrette. So simple and easy to make but yet perfect and filling as a winter meal.
To me, this is a “special dish” for a variety of reasons. First of all, it requires very little effort. Simplicity is often key when we’re looking for something healthy and delicious to make for a busy weeknight dinner. But it’s also a great dish for entertaining. You can make the dressing and slice up the vegetables ahead of time, and just toss it all together and pop it in the oven to roast before serving.
For the “dressing,” I love the extra flavor that a good mustard adds. Mixed with agave, olive oil and lemon juice it’s just a perfect dressing for this salad! While this cabbage salad is absolutely delicious when served warm, it’s also fabulous at room temp – especially if you leave a little more crunch in the veggies. For more crunch, just roast the cabbage and chickpeas lightly for 10 minutes or so. If you want a more delicate, “wilted” texture, roast for 20 – 30 minutes until everything is cooked just the way you want it. If you do happen to have leftovers, this cabbage salad is also really good right out of the refrigerator for lunch the next day. The fact that this salad is so flexible makes it a winner for me any time of year. And, because I’m hopelessly sappy, I have to say this salad makes this a particularly “special dish” to me.
Ingredients for this roasted cabbage salad
Ingredients:
Cabbage. One of the cheapest and beat winter vegetables available anywhere in the world. I just want to make cabbage more interesting and flavourful for people.
Parsley. Also one of my favourite herbs and I use it in almost all of my meals!
Peanuts. I love the flavour of toasted peanuts in this salad but you can definitely change to a different nuts if you allergic or prefer to!
Chickpeas. Just one tin of chickpeas add a bunch of different texture, flavour and most importantly protein to this salad
Apple. Some freshness to the salad. You can change to pear if you prefer, but I love the flavour of apple here!
Dressing. It’s made of Mustard, Agave, Lemon juice, Olive oil, Salt and black pepper.
Check out more recipes:
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Roasted cabbage salad
Ingredients
- ¼ large cabbage
- 1 can chickpeas
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 bunch parsley
- 1 apple
- ½ cup toasted peanuts
Dressing
- 3 tsp mustard
- 1 tbsp agave
- 1 lemon juice
- 2 tbsp olive oil
- ½ tsp black pepper
Instructions
- Slice the cabage into bite size pieces and transfer to a baking tray.
- Add chickpeas, drizzle olive oil, salt and black pepper. Mix well and bake in the 200C oven for about 20 minutes.
- Meanwhile mix all the dressing ingredients and chop the remaining vegetables.
- Add roasted cabbage to a serving bowl together with the rest of the ingredients and mix well. Serve it and enjoy!
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