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Roasted cabbage wedges topped with a ginger lime slaw are a colourful and vibrant way to enjoy winter hardy vegetables. Mint, cilantro, and green onions keep it fresh, while toasted cashews and coconut add crunch. This is a naturally gluten-free and vegan side dish that can easily be made soy and nut-free too.
Cabbage is beautiful and glamorous! I celebrate it all year in my cooking. Thin wisps in a slaw are perfect. Lightly sautéed with apple cider vinegar, caraway, and lots of black pepper is simple and always good. And my favourite method of all: perfectly caramelized roasted cabbage. You may have seen this move here before! Check out my Grilled Cabbage Steaks with Jalapeño Chimichurri and Lentils. I also have a great maple mustard roasted cabbage recipe in my cookbook.
With this recipe, we’re searing the cabbage on the stove first and then finishing it in a 400 degree oven. This guarantees good caramelization on the edges. While searing, we’re seasoning liberally with salt and pepper. The wedges are slightly sweet and just tender enough when done. You could honestly stop right there if you wanted to!
But I also dreamed up a colourful root vegetable slaw to pile on top of that tender cabbage. It just becomes this total celebration of Winter veg! I freshen the mix up with some mint, cilantro, and green onions. The dressing has lime juice, fresh ginger, zippy garlic, and a cumin-scented oil. Once you get everything on the platter, we make it rain cashews, coconut, and sesame seeds. The crunch factor!
What to serve with Roasted Cabbage and Ginger Lime Root Slaw:
I would go with something like my Sticky Ginger Tempeh with Coconut Rice, which has some of the same flavours and would fill out the plate nicely! This Crispy Air Fryer Herbed Tofu from Sweet Simple Kitchen would also be a great way to make this side into a meal. Let me know if you’re interested in seeing some air fryer recipes posted here! I really do love mine and use it often.
Roasted Cabbage with Ginger Lime Root Slaw & Cashews
Roasted cabbage wedges topped with a ginger lime slaw are a colourful and vibrant way to enjoy winter hardy vegetables. Mint, cilantro, and green onions keep it fresh, while toasted cashews and coconut add crunch.
Servings: 6
- ⅓ cup avocado oil, plus extra
- 1 teaspoon ground cumin
- 1 medium cabbage (about 1.5 kg), cut into wedges with the core intact
- sea salt and ground black pepper
- ½ teaspoon lime zest
- 1 ½ tablespoons lime juice
- 1 small clove garlic, finely minced or grated with a Microplane
- 1- inch piece of ginger, peeled and finely minced or grated with a microplane
- ½ teaspoon Tamari soy sauce
- ½ teaspoon agave nectar or maple syrup
- 1 medium carrot, peeled and shredded
- 1 medium beet, peeled and shredded
- ½ small celery root, peeled and shredded
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro, chopped
- 3 green onions, sliced
- ¼ cup toasted cashews, chopped
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons sesame seeds
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Preheat your oven to 400°F. If you aren’t using an oven-safe skillet, line a baking sheet with parchment paper. Set a sealable jar out on the counter as well.
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Set a large skillet over medium high heat. Pour in the avocado oil and swirl it around. Once the oil is shimmering, add the cumin. It should sizzle. Stir it around in the oil until very fragrant, about 30 seconds.
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Transfer the cumin oil to the jar and let it cool. Return the skillet to the stove over medium high heat. Pour in a bit more avocado oil and swirl it around.
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Place the cabbage wedges into the skillet, flat side down. Let it sear until evenly golden brown, about 2-3 minutes. Using tongs, gently flip the cabbage wedges over to sear the other flat side. Season the exposed, seared side of the cabbage with salt and pepper. Once the other side is brown, flip over and quickly season the other side with salt and pepper.
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If your skillet is oven-proof, transfer the skillet to the oven. If not, use the tongs to transfer the cabbage wedges to the parchment-lined baking sheet. Roast the cabbage until slightly tender, about 20-25 minutes.
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While cabbage is roasting, make your dressing. To the jar with the cumin oil, add lime zest, lime juice, garlic, ginger, Tamari, agave nectar, salt, and pepper. Close the lid on top of the jar and give it a good shake until everything is combined. Set aside.
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In a large bowl, combine the shredded carrot, beet, celery root, mint, cilantro, and green onions. Season the slaw mixture with salt and pepper and toss with ¼ cup of the dressing.
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To serve, arrange the roasted cabbage wedges on a platter. Top each wedge with roughly ½ cup of the slaw. Drizzle the remaining dressing over top. Garnish with the cashews, coconut, and sesame seeds. Serve immediately.
- If you prefer, you could cut the cabbage into round “steaks” like how we see here. I find it a bit easier to cut into wedges, so I usually go with that.
- It’s really key to season the seared sides of the cabbage with lots of salt and pepper. Don’t be shy! Since you can’t get into the actual layers of the cabbage, it’s great to go with almost a “crust” of salt and pepper.
- My favourite oil for high heat searing is avocado, but if you have olive on hand, just go with that!
- Use coconut aminos instead of tamari to make this soy-free. Swap more sesame seeds and coconut, or even some toasted pumpkin seeds for the cashews to make this nut-free.
- If you can’t find celery root, you could sub parsnip or turnip, or just more carrot and beet! As long as you end up with about 3 cups of shredded root veg, all is good.
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