Roasted Cabbage Salad with Citrus Vinaigrette
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin.
:max_bytes(150000):strip_icc()/EW-Roasted-Cabbage-Salad-Beauty-3x2-d48fdce62a1d4d6388c95658f55bfa7c.jpg)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 cups chopped green cabbage (1-inch pieces; about ½ large head)
- 3 tablespoons avocado oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 1 scallion, sliced
- ¼ cup roughly chopped cilantro
Instructions
- 1
Position oven racks in the top third and lower third: preheat to 425°F. Toss 9 cups cabbage with 2 tablespoons oil and ¼ teaspoon each salt and pepper in a large heatproof bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets.
- 2
Roast until tender and golden on the edges, 20 to 25 minutes, rotating the pans between the top and bottom racks halfway through.
- 3
Meanwhile, whisk 2 tablespoons lime juice, 1 tablespoon orange juice, the remaining 1 tablespoon oil, ½ teaspoon cumin, ¼ teaspoon crushed red pepper and the remaining ¼ teaspoon salt in the bowl.
- 4
Transfer the roasted cabbage to the bowl with the dressing. Add sliced scallion and ¼ cup cilantro; toss until coated. Let stand for 15 minutes to allow the flavors to meld.