Crispy Cabbage Salad with Maple Tahini Dressing
Crispy cabbage salad is one of the best kinds of salad. I will die on this hill. It's versatile, easy, flavorful and can be served warm or cold. Plus it's an affordable, seasonal fall favorite, perfect for adding to your fall dinner rotation.
Ingredients
- 2 pounds savoy cabbage about 1 medium cabbage
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 2 tablespoons maple syrup
- 1/4 cup balsamic vinegar
- 6 tablespoons tahini
- 1/4 cup hot water
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/3 cup pomegranate seeds
Optional breadcrumb topping:
- 1/4 cup panko breadcrumbs
- 2 fresh sage leaves
- 1 teaspoon fennel seeds
- 1 teaspoon dried rosemary
- Salt to taste
Instructions
For the breadcrumbs
- If you are opting to add the breadcrumbs, begin by preparing them first. Pulse the panko, sage, fennel and rosemary in a food processor until you have an even breadcrumb consistency.
- Toast the breadcrumbs either on the stovetop or under your oven's broiler for about 4-5 minutes, or until golden. Set to the side.
For the crispy cabbage salad
- Preheat the oven to 450°F.
- Shred the cabbage into pieces. Toss the shredded cabbage with avocado oil, salt and pepper.
- On a parchment-lined baking sheet, spread the cabbage out in a thin even layer. It's important that you don't crowd the pan, so you might want to use 2-3 baking sheets for all of your cabbage.
- Roast the cabbage at 450°F for 17-20 minutes, or until the cabbage is crispy and slightly browned.
- While the cabbage is roasting, make the tahini dressing by whisking together the maple syrup, balsamic vinegar, tahini, hot water, red pepper flakes and salt.
- When the cabbage is out of the oven, toss with the dressing, top with pomegranate seeds and serve! You can serve this warm or cold.