Roasted Cabbage Salad

This Roasted Cabbage Salad is cozy, flavorful, and so simple to make. It’s the kind of salad that turns humble ingredients into something unexpectedly delicious. Perfect for a quick lunch or an easy side, and the savory dressing takes it over the top.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings servings

Calories 224kcal

Author Julia Maz

Ingredients

For the cabbage

1 small green cabbage, chopped into bite-sized pieces 700 g
3 tbsp olive oil 45 ml
½ tsp salt 3 g
½ tsp smoked paprika 1.5 g
¼ tsp black pepper 0.5 g

For the dressing

2 tbsp olive oil 30 ml
2 tbsp apple cider vinegar 30 ml
1½ tsp soy sauce 7 ml
1 tsp Dijon mustard 5 g
1 garlic clove, grated large
2 tbsp nutritional yeast 10 g
1 tsp maple syrup 5 ml

Instructions

Preheat your oven to 425°F (220°C). Spread the chopped cabbage on a baking sheet. Drizzle with olive oil and sprinkle with salt, smoked paprika, and black pepper. Toss everything well to coat evenly. Roast for about 25 minutes, or until the cabbage is tender and golden on the edges.
1 small green cabbage, chopped into bite-sized pieces, 3 tbsp olive oil, ½ tsp salt, ½ tsp smoked paprika, ¼ tsp black pepper
In a large mixing bowl, whisk together the apple cider vinegar, soy sauce, Dijon mustard, grated garlic, nutritional yeast, maple syrup, and olive oil until smooth and creamy.
2 tbsp apple cider vinegar, 1½ tsp soy sauce, 1 tsp Dijon mustard, 1 garlic clove, grated, 2 tbsp nutritional yeast, 1 tsp maple syrup, 2 tbsp olive oil
Add the hot roasted cabbage straight into the bowl with the dressing. Toss well to coat. Let sit for 10–15 minutes so the flavors can meld together. Serve warm or at room temperature.

Video

Notes

🔀 Recipe Variations

🌿 Add fresh herbs – Dill or parsley make a great finish.
🌶️ Add chili flakes – For extra heat.
🥕 Toss in roasted carrots – For a touch of sweetness.
🥜 Top with toasted seeds – Like sunflower or pumpkin.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

⏳ Make-ahead tip:

You can roast the cabbage in advance and reheat gently before dressing.

Nutrition