Roasted cabbage salad is an amazing way to enjoy cabbage in a new way! This easy vegan recipe features a sweet miso vinaigrette dressing and quick candied peanuts to complement the earthy cabbage. It’s full of flavor and interesting in every way!
Say goodbye to boring ol’ cabbage and hello to exciting and delicious roasted cabbage salad! This recipe, inspired by a few dishes I had at All Saints restaurant in Minneapolis last month, is hands down one of my favorites.
The base of the salad is tender and buttery roasted cabbage paired with healthy candied peanuts that require only a few minutes and a skillet to make. For the dressing, I combined sweet miso with rice vinegar, maple syrup, and olive oil. It’s honestly SO good. The balance of sweet, tart, savory, and salty is out of this world.
As you can see, the dish is really a fusion of flavors and cuisines, but it totally works. Serve it with any protein for a quick meal or top with tofu or chickpeas to keep it vegetarian or vegan. I hope you LOVE it as much as I do!
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Ingredients and Substitutions
- Cabbage: Use any kind of cabbage — red, green, Napa, savoy, etc — to make roasted cabbage salad.
- Extra virgin olive oil: For the dressing and for roasting the cabbage. Sub avocado oil or another neutral/light-tasting oil for the dressing if you don’t have olive oil.
- Sweet white miso: You can find miso at most grocery stores in the refrigerated foods area, usually close to the tofu. White miso is the best kind to use in dressings, so I highly recommend using sweet white if you can or another kind of white if you can’t find sweet white. I really like the Miso Master Organic brand. Whole Foods 365 Organic White Miso is also a good option.
- Rice vinegar: Substitute lemon juice or white wine vinegar, but rice vinegar is particularly a great match for miso.
- Maple syrup: Use honey if desired.
- Peanuts: Raw peanuts that have been shelled and blanched work best. Sub slivered almonds or sunflower seeds. If you don’t want to make your own candied peanuts, you can swap in another type of candied nut that’s pre-made.
Instructions
The full recipe card for roasted cabbage salad is at the bottom of the post. Here’s a preview of the steps.
Cut cabbage into thin strips. See my tutorial on How to Cut Cabbage if needed, or sub pre-shredded cabbage.
Toss sliced cabbage in olive oil, salt, and pepper. Spread out on a baking sheet. If you want to line it with parchment paper, feel free, but you can also roast cabbage directly on baking sheets.
While the cabbage is roasting, prepare the peanuts. Cook them in the maple syrup mixture until coated/thickened but not burnt. Prepare the dressing at this time.
Once the cabbage is roasted to perfection (see above), toss it with the peanuts and dressing. Enjoy!
Storage
You can enjoy this salad warm or cold, so feel free to make it ahead of time. I recommend storing the components in separate containers in the fridge and then assembling the salad right before you want to eat it. The cabbage will last for a few days, but the dressing and peanuts will last longer (up to a week).
Serving
Roasted cabbage salad makes a flavorful side to chicken, pork, or fish. You can also serve it with my Vegan Crispy Panko Tofu, Sautéed Chickpeas (Pan Fried), or Spinach Feta Salmon Burgers for a complete meal.
More Cabbage Recipes
Need more ideas for using cabbage? Check out these recipes while you’re here:
📖 Recipe
Roasted Cabbage Salad
Ingredients
Roasted cabbage
- 1 medium head cabbage - sliced into thin pieces, about 8 to 10 cups
- 1 tablespoon extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
Candied peanuts
- ½ cup peanuts - raw, shelled and blanched, unsalted
- 1 tablespoon maple syrup
- 1 teaspoon water
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Miso vinaigrette
- ¼ cup extra virgin olive oil
- 1.5 tablespoons sweet white miso
- 2 tablespoons rice vinegar
- 1 teaspoon maple syrup
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees F/218 degrees C. If desired, line a large baking sheet with parchment paper. You can also roast cabbage directly on the pan, which tends to make it crispier if that's what you want.
- Toss the sliced cabbage in olive oil, salt, and pepper. Spread out in a single layer on the baking sheet. Use 2 baking sheets if the cabbage seems crowded. Roast for 18 to 24 minutes, tossing halfway through, until tender and lightly browned.
- In the meantime, prepare the peanuts and dressing. In a skillet over medium heat, stir together the maple syrup, water, vanilla, and kosher salt. Add the peanuts, mix until coated, and cook for 2 to 4 minutes until the candy coating starts to thicken. Remove from heat quickly to prevent burning. Transfer the peanuts to a plate to harden and arrange in a single layer.
- To prep the dressing, whisk together the olive oil, white miso, rice vinegar, maple syrup, salt, and pepper until smooth.
- When the cabbage is finished roasting, add it to a bowl along with the candied peanuts. Pour the dressing over the ingredients and toss until coated. Do not add all of the dressing at first, since it may be too much (depending on if/how much the cabbage shrunk during roasting). Start with half then increase the amount from there as desired. Enjoy warm or cold!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Sub pre-made candied nuts of choice for the peanuts if desired, or use sunflower seeds to make this nut-free.
- Store components in separate airtight containers in the refrigerator. The cabbage will last for a few days, and the dressing and peanuts will last up to a week. Assemble the salad right before serving.
Miss B
I really love all your recipes, however, I’m probably going to stop coming to your site because I’m worn down by being assaulted by all the pop-up ads. I wonder how many other subscribers quit coming, too?
Lizzie Streit, MS, RDN
Hi there, thank you for your feedback! I am currently in the process of onboarding with a new ad provider and working out the kinks over the next few weeks so that I can get the site back to having a good user experience while balancing the need for ads. Thank you for being part of the Veg World and bearing with me as things sort themselves out.