Roasted Cabbage Salad w. Pomegranate, Almonds, and Tahini
Cabbage is an often overlooked vegetable. When most of us think of cabbage, images of limp, boiled leaves, runny coleslaw, or kimchi come to mind. It is considered smelly and boring. I am here to challenge your old impressions of this reliable, nutrient-dense vegetable. Roasted cabbage is delicious on its own. All you need to make this affordable vegetable shine is some salt and olive oil. The caramelized leaves take on unexpected flavors that are rich without being overindulgent.
This salad builds on that umami-rich roasted cabbage base. Tart pomegranate arils bring a bright flavor. To give the salad a full-bodied flavor, I threw in some almonds and creamy tahini dressing. If you're feeling extra fancy, you could even use red cabbage like I did in the photograph.
Roasted Cabbage Salad w. Pomegranate, Almonds, and Tahini
Ingredients
1 head cabbage, washed and quartered
1 tablespoon olive oil
salt and pepper to taste
¼ cup olive oil
⅓ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoon dijon mustard
2 tablespoons water
1 teaspoon sesame oil
1 cup pomegranate arils
½ cup sliced almonds, toasted
½ cup chopped parsley
Directions
Preheat the oven to 425
Rub the cabbage quarters with olive oil and season with salt and pepper. Place on a cookie sheet and roast for 15 minutes, flip, and bake another 15 minutes, or until the edges are browned and the cabbage is tender.
While the cabbage cooks, make the dressing by whisking together the olive oil, tahini, lemon juice, maple syrup, mustard, water, and sesame oil. The dressing should be smooth and runny, if it is too thick, thin it with a little water until the desired consistency is reached.
Assemble the salad by placing a cabbage wedge on one plate, drizzle with dressing, and sprinkle with pomegranates, almonds, and parsley.
