Easy Roasted Cabbage Salad
We couldn’t get over how delicious this roasted cabbage salad turned out. All you have to do is chop up a head of cabbage, toss the pieces in some olive oil, salt and pepper, spread them out on a pan, roast for 20 minutes and toss with the dressing. The dressing is next level and deserves its own paragraph…
So this easy yet epic dressing is a combination of olive oil, soy sauce, rice vinegar, Dijon mustard, garlic, freshly grated Parmesan, salt and pepper. This stuff is now going on everything – yes it’s that good. I wanted the whole tray of cabbage to myself.
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Easy Roasted Cabbage Salad
Ingredients
Cabbage:
- 1 small head green cabbage
- 2 tbs olive oil
- salt and pepper to taste
Dressing:
- 3 tbs olive oil
- 1 tbs rice vinegar
- 1½ tsp low sodium soy sauce
- 1 tsp Dijon mustard
- 1 large clove garlic, minced
- 2 tbs freshly grated Parmesan
- salt and pepper to taste
Optional Toppings/Add Ins:
- 4 strips cooked bacon, chopped
- 3 tbs chopped chives
Instructions
- Preheat your oven to 425℉.
- Slice your cabbage head in half and then remove the stem from your cabbage head and slice the halves into 1 inch pieces. Place them on your extra large baking sheet and drizzle with the 2 tbs of olive oil and season with salt and pepper to taste. Toss well to coat all. Spread them out evenly and bake for 20-25 minutes.
Dressing:
- Whisk together all of the dressing ingredients in a small glass or bowl. Taste and adjust anything if needed.
- Once the cabbage is done, transfer it to a bowl and toss with the dressing to coat. Enjoy warm or room temp or cold!
Notes
Nutrition
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What a delicious blend of flavors and, so easy to put together. l
Lunch for 3 with maybe a couple of tablespoons leftover. I’m now off to the grocery store to buy more cabbage.
Another keeper! This recipe is delicious! And yes, I will use the dressing on everything from now on!
This tastes amazing! I will try the nutritional yeast the next time. I did not garnish. Just the dressing and the roasted cabbage. So good!
Great side dish! I toasted the garlic in with cabbage and then roasted it. That’s me, I can’t eat raw garlic. Great dressing and so easy and fast to make. Thanks Stella ❤️ Γεια σου
Should the dressing be kept refrigerated. I was wondering about the Parm.
Absolutely delicious!
My son and I enjoyed this dish!
My husband didn’t like the dressing, I won’t put vinegar in it the next time.
Loved this recipe, so delicious!
I didn’t have bacon or chives, so made just the basic recipe with the nutritional yeast in place of the parmesan cheese. It was delicious! I will make this again.
Hi Tess, I’m glad you ended up liking the recipe! Thanks for the kind feedback!