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This roasted cabbage salad with miso vinaigrette is a boldly flavored dish that combines caramelized, tender cabbage with a rich, umami-packed dressing. Roasting brings out the cabbage’s natural sweetness, while the miso vinaigrette adds a savory depth with a hint of tang. You can adapt this salad to your taste by stirring in different chopped fresh herbs. Try cilantro for a bright, citrusy twist, basil for a subtle anise-like aroma, or mint for some refreshing contrast.
Ingredients
- 1 small head green cabbage, chopped (1-inch pieces; about 9 cups)
- 3 tablespoons avocado oil, divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup slivered red onion
- 2 tablespoons rice vinegar
- 1 tablespoon white miso
- 2 teaspoons reduced-fat mayonnaise
- 1 small clove garlic, grated
- 1 teaspoon finely grated ginger
- ¼ cup chopped fresh herbs such as cilantro, basil and/or mint
Directions
step one
- Position oven racks in top and lower third: preheat to 425°F. Toss chopped cabbage with 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large heatproof bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets.
step Two
Roast for 10 minutes. Remove from the oven; divide 1 cup onion between the sheet pans and stir. Rotate the pans when returning to the oven and continue roasting until tender and golden on the edges, 10 to 15 minutes more.
step Three
Meanwhile, whisk 2 tablespoons vinegar, 1 tablespoon miso, 2 teaspoons mayonnaise, the grated garlic, 1 teaspoon ginger and the remaining 1 tablespoon oil in the bowl. Add the roasted vegetables to the bowl with the dressing. Add ¼ cup herbs; toss until coated. Let stand for at least 15 minutes to allow flavors to meld.
