Roasted Cabbage Salad

This easy recipe is full of flavor from simple ingredients! Buttery roasted cabbage is paired with healthy candied peanuts and a sweet miso vinaigrette.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings 2-cup servings

Calories 463kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition