This Roasted Cabbage Salad with Lemon-Garlic Vinaigrette Is “Super Tasty”


Active Time: 10 minutes

Total Time: 50 minutes

Servings: 6

Nutrition Profile:

- Sesame-Free

- Diabetes-Appropriate

- Dairy-Free

- Soy-Free

- Heart-Healthy

- Vegan

- Vegetarian

- Egg-Free

- Gluten-Free


- 1 medium head cabbage

- 1/2 teaspoon salt, divided

- 1/4 cup extra-virgin olive oil

- 1 1/2 tablespoons red-wine vinegar

- 1 tablespoon lemon juice

- 1 1/2 teaspoons Dijon mustard

- 1 small clove garlic, grated

- Ground pepper to taste

- 2 tablespoons sliced almonds, toasted

- 2 tablespoons minced fresh chives or parsley


1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper, or a silicone baking mat; lightly coat with olive oil cooking spray.


2. Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact. Arrange the wedges on the prepared pan, coat with cooking spray, seasoning with 1/4 teaspoon salt and pepper.

3. Roast the cabbage for 30-40 minutes, rotating the pan and flipping the wedges halfway through.

4. Combine oil, vinegar, lemon juice, mustard, garlic, the remaining salt, and pepper in a jar; shake well.

5. Let cabbage cool, then chop and transfer to a serving dish. Drizzle with dressing, top with almonds and chives.

6. Tip: Toast nuts in a dry skillet over medium-low heat until fragrant before using in a recipe.