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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian · October 11, 2023

Roasted Cabbage Salad with Sesame Honey Red Onions

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Finished Roasted Cabbage Salad with Sesame Honey Red Onions

As baked salad season continues – it was only time before another roasted cabbage recipe got thrown into the mix! And wow, is this ever a baked cabbage recipe. This Roasted Cabbage Salad with Sesame Honey Red Onions is supremely filling, packed with protein and feel-good ingredients, plus injected with different textures and flavors in every bite.

To break it down, cabbage is roasted alongside harissa chickpeas, and while that is baking, sesame seeds and coriander are sizzled with red wine vinegar and honey, then poured over red onions and garlic to make a bright-pink, pickled slaw dressing. Everything is combined on one sheet pan, and the salad truly sings.

Of course, I opted to serve this nutty, zippy, bright baked salad with a swipe of labneh over toast, but you can serve it however you like. That’s the magic of it!

Finished Roasted Cabbage Salad with Sesame Honey Red Onions on sheet pan

Table of contents

  • The ingredients you’ll need for this roasted cabbage salad
  • How to make the sesame and honey red onions
  • Bringing this baked salad together
  • FAQ
  • Looking for more baked salads?
  • Watch the recipe here
Finished cabbage on baking sheet

The ingredients you’ll need for this roasted cabbage salad

This time of year calls for hearty and warm salads that will leave you full and satisfied – and cabbage is one of the best candidates for baked salads for good reason! When roasted in the oven, it comes out slightly crispy on the outside, but still soft in the middle. Here’s what you’ll need for this baked salad:

  • 1/2 medium head of cabbage any kind, thinly sliced
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 2 teaspoons harissa paste
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, grated
  • 1/4 cup white sesame seeds
  • 1 tablespoon coriander pods, crushed with a mortar and pestle
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 4 slices of bread toasted, optional, for serving
  • Labneh, optional, for serving
Sesame and honey red onions in bowl

How to make the sesame and honey red onions

These red onions are low-key the star of the show in this baked salad, but don’t tell the cabbage that. They’re slightly sweet from the honey, nutty from the sesame seeds and pack an acidic kick. It’s the perfect topping for this baked salad, or almost any baked salad for that matter! Here’s how to make it:

  • While those are in the oven, prepare the dressing. Add the sliced red onion and grated garlic to a medium bowl.
  • Place a small sauté pan over medium heat and add 3 tablespoons of olive oil. Add in the sesame seeds and toast for 1-2 minutes or until fragrant. Add in the coriander, red pepper flakes and a large pinch of salt and cook another 2-3 minutes, or until the sesame seeds are golden brown.
  • Reduce the heat to low and add the vinegar and honey, stirring to combine for just a few minutes, until the honey is fully dissolved into the vinegar.
  • Pour this over the red onions and garlic. Stir to coat the red onions in the sesame sauce. Let sit until the cabbage is out of the oven. You’ll begin to see the onions turn into a beautiful, bright pink. Taste and season as needed.
Roasted chickpeas

Bringing this baked salad together

The beauty of a baked salad is that all the components are done around the same time. While the cabbage and beans roast in the oven, the onion slaw is made, and before you know it everything is done and ready to be tossed together. It’s so simple but makes you feel like you accomplished something!

When the cabbage and chickpeas are out of the oven, combine them on one sheet pan. Pour the red onion dressing over them both and toss everything together.

To serve, add a swipe of labneh to each slice of bread and pile the salad on top. Or just serve on its own!

All ingredients combined on baking sheet

FAQ

Can I use other beans for this recipe?

Yes! Chickpeas are great because of their heartiness, but there are plenty of other beans that will pair well with the cabbage and slaw. Try roasted butter beans or cannellini beans in this baked salad.

How should I store this baked salad?

Baked salads can be great for meal prep if you store them well. To keep this salad for later, store the cabbage and chickpeas in an air-tight container, separately from the red onion slaw. This will ensure that the cabbage and chickpeas don’t get all oniony in the fridge. When you’re ready to eat, let the onion slaw come to room temp and toss the chickpeas and cabbage in the air-fryer or microwave and top with the slaw.

Can I replace sesame oil with the sesame seeds?

Good question! I would advise against it, as sesame oil is much more pungent than the whole seeds and lacks the naturally nutty flavor that makes the onion slaw so delicious. Plus, the sesame seeds add a bit of crunchy texture to the slaw which makes it even more irresistable. You can find sesame seeds at the grocery store or your local Asian market.

Finished Roasted Cabbage Salad with Sesame Honey Red Onions

Looking for more baked salads?

Look no further, you’ve come to the right place!

Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.
Check out this recipe
Baked Cauliflower Salad with Feta and Dates
This cauliflower salad is a combination of warm and roasty, as well as crisp and fresh. It's the perfect marriage of salty, sweet, herbaceous and just plain good. It uses a whole cauliflower head to start, then adds on fresh peas, radishes, dates, basil and mint, as well as some salty feta. The combination is truly out-of-this world and absolutely worth the effort. It just might be your new favorite salad.
Check out this recipe
Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
This salad lives up to its name, with roasted shaved brussels sprouts, soft and hearty squash, a bright pomegranate dressing and chili almonds to pull it all together. This recipe makes four servings, which is perfect for meal prep or a cozy dinner for a few.
Check out this recipe
Finished Roasted Cabbage Salad with Sesame Honey Red Onions

And that’s everything for this Roasted Cabbage Salad with Sesame Honey Red Onions!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Roasted Cabbage Salad with Sesame Honey Red Onions

5 from 7 votes
As we continue Baked Salad Season, this roasted cabbage recipe continues to be one of my favorites. It's soft and darkened cabbage coated in sesame red onions, which are sweet and acidic, and make the perfect dressing. Harissa chickpeas add protein and texture, and you can serve it all over labneh on toast, or on its own. It's amazing either way.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:28 minutes mins
Total Time:45 minutes mins
Course: Main Course, Salad
Cuisine: American, Fusion, Middle Eastern
Keyword: baked salad, cabbage, red onions
Servings: 4 servings

Equipment

  • 2 half sheet pans
  • 1 small sauté pan

Ingredients

  • 1/2 medium head of cabbage any kind, thinly sliced
  • 1 (15-ounce) can of chickpeas drained and rinsed
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 2 teaspoons harissa paste
  • 1 small red onion thinly sliced
  • 2 garlic cloves grated
  • 1/4 cup white sesame seeds
  • 1 tablespoon coriander pods crushed with a mortar and pestle
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 4 slices of bread toasted, optional, for serving
  • Labneh optional, for serving

Instructions

  • Evenly stagger two racks in the oven and preheat to 400°F.
  • Scatter the cabbage on one lined baking sheet and the chickpeas on another. Drizzle the cabbage with olive oil and season with salt and pepper. Drizzle the chickpeas with olive oil, season with salt and dot with the harissa paste. Mix to combine.
  • Add both sheet pans to the oven. Roast the cabbage for 18-22 minutes or until browning on the edges. Roast the chickpeas for 22-25 minutes or until crisp.
  • While those are in the oven, prepare the dressing. Add the sliced red onion and grated garlic to a medium bowl.
  • Place a small sauté pan over medium heat and add 3 tablespoons of olive oil. Add in the sesame seeds and toast for 1-2 minutes or until fragrant. Add in the coriander, red pepper flakes and a large pinch of salt and cook another 2-3 minutes, or until the sesame seeds are golden brown.
  • Reduce the heat to low and add the vinegar and honey, stirring to combine for just a few minutes, until the honey is fully dissolved into the vinegar.
  • Pour this over the red onions and garlic. Stir to coat the red onions in the sesame sauce. Let sit until the cabbage is out of the oven. You'll begin to see the onions turn into a beautiful, bright pink. Taste and season as needed.
  • When the cabbage and chickpeas are out of the oven, combine them on one sheet pan. Pour the red onion dressing over them both and toss everything together.
  • To serve, add a swipe of labneh to each slice of bread and pile the salad on top. Or just serve on its own!

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegetables, Vegetarian

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Reader Interactions

Comments

  1. Olive says

    October 12, 2023 at 1:54 am

    just made this and put it over mashed potatoes, oh my god so good. I didn’t have harissa paste but threw some old bay on the chickpeas and it was extremely yummy. Always a fan of Justine’s flavor combos!

    • Justine says

      October 13, 2023 at 7:09 pm

      Omg this makes me so happy!! I’m so thrilled you liked it and thank you for taking the time to leave a rating & review!

  2. Becki says

    October 14, 2023 at 1:39 am

    Made this tonight and it was great. Used some red kidney-like beans and served it over farro. The ONIONS are amazing! I think it would elevate many many things – which maybe I could suggest if I wasn’t so satisfied with tonight’s dinner.

  3. Haddia Abbas says

    October 16, 2023 at 8:34 pm

    I just made this salad and it was soooo good and easy and fun to make. Thank you for your interesting and healthy recipes. I will be making the brussel sprouts, fennel and fig dressing one next as I have another batch of figs that need to be prepared after I made jam. Thank you and I will also be making this salad again in the future as the flavors were wonderful!

    • Justine says

      October 19, 2023 at 1:18 pm

      Aw yay! This makes me so happy, I’m so glad you enjoyed it!!

  4. Faye says

    October 16, 2023 at 10:25 pm

    5 stars
    This was delicious! The pickled red onions with sesame seeds and crushed cardamom make this dish, so crunchy, sweet and savory. I doubled the recipe to use a full head of cabbage (I had to first roast the cabbage on two pans and then the beans so it took a bit longer) to make as a side dish for 7 people. I cooked everything earlier on in the day and then served it at room temperature. The leftovers were still crunchy and yummy for lunch. I will definitely make this again, thank you!

  5. Laura says

    October 18, 2023 at 10:36 pm

    5 stars
    I made this tonight and everyone loved it! My chickpeas didn’t get crispy, just kind of hard-ish, but it was still a hit with the whole family. Yum!
    I’ve been watching your videos when they pop up on Facebook and I’m super inspired by them, it’s really helping my meal planning branch out! Plus they’re always so pleasant and soothing to watch.

    • Justine says

      October 19, 2023 at 1:16 pm

      Aw thank you! So glad you enjoyed this one!

  6. Aileen says

    October 21, 2023 at 9:32 pm

    5 stars
    I love this! Just found you on IG and WOW I am feeling so inspired now. I am very excited for this new-to-me use for cabbage. 😀 Thank you!

    • Justine says

      October 24, 2023 at 10:40 pm

      Ahhhh this makes me so happy!! I’m so glad you liked it, and thank you for taking the time to leave such a kind review <33

  7. Stace says

    October 25, 2023 at 2:21 am

    5 stars
    Flavors were amaze! Didn’t have labneh at my store, so I subbed Greek yogurt and it worked perfect! Think I overdid the Harissa bc it was a lil too spicy, but this is going in the rotation. Def in my cabbage era!

    • Justine says

      October 29, 2023 at 11:14 am

      Whoooooo WE LOVE A CABBAGE ERA! I’m so thrilled you liked it, and thank you for taking the time to leave such a nice rating and review!

  8. Gina M says

    October 26, 2023 at 5:58 pm

    5 stars
    Fantastic recipe! This was my first baked salad and enjoyed it more than I expected lol. The sesame onions were totally the star of the show and so easy to make. Thank you for level of detail you put into these recipes. Looking forward to exploring your other recipes.

    • Justine says

      October 29, 2023 at 11:12 am

      This is the highest compliment! I’m so thrilled you enjoyed it, and I hope you’ll like anything else you might find on here! Thank you for taking the time to leave such a kind rating and review <3

  9. Sonia M says

    November 1, 2023 at 4:05 pm

    This was soooo good! The dressing is amazing! I’m vegan so I just used unflavored vegan yogurt as the base and it was amazing.

    • Justine says

      November 3, 2023 at 12:48 pm

      I’m so happy you liked it!! Thank you for taking the time to leave such a nice rating and review <3

  10. Sarah says

    November 5, 2023 at 9:08 pm

    Obsessed! Love this new take on an Israeli salad and will definitely be making this time & again. I’m excited to try more of your recipes! Thank you!!

  11. Linanne GIERSCH says

    November 6, 2023 at 12:18 am

    5 stars
    Made this tonight and the whole family loved it! I was out of sesame seeds, so subbed hemp seeds and added a bit of sesame oil. Still turned out fabulous. We used it as a side dish. Thank you for the great flavors!

  12. Megan says

    November 6, 2023 at 1:17 am

    5 stars
    This is my 2nd time making this recipe and it’s definitely a hit! I have a lot of veggies from the garden so I also added shredded carrots and chopped bell peppers to the cabbage. I also used chili oil instead of harissa paste. I’ve experimented with different beans and I paired them with chili lime pepitas.
    The 1st time I used it as the filling in a warm pita. The 2nd time, I had it with lemon herb tilapia. It’s also delicious on it’s own.
    I found this recipe initially on Instagram. I love your narrator voice!

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